Salami is normally made from pork or perhaps beef and venison is not a meat most people would associate with this creation. It is however amazing what you can find by browsing a previously unexplored section of your local supermarket, or even better, a previously never visited local market. That is precisely how this German venison and turkey salami came to be discovered in a local Aldi store. The only question remaining after that was how to come up with some simple, tasty but hopefully original serving ideas.
Simple mixed leaf salad with venison salami is served with spicy eggy bread
If you wish to taste a new product such as this one before coming up with your own serving ideas or following the suggestions of others, one simple way of doing so is to try a couple of slices served simply with a slice of bread and butter.
Tasting salami with bread and butter
Venison Salami and Pork Sausage Tortilla
Mini Spanish tortilla with venison salami and pork cocktail sausages
A tortilla in Spain is a thick, robust omelet (often a couple of inches deep), usually containing potato and onion as well as a number of other potential inclusions. It can be eaten hot or cold and will often be sliced in to wedges like a pizza before it is served. This is a variation of the concept, prepared on a smaller scale.
Mini sausages are firstly cooked by frying
Fry six mini cocktail sausages (or two normal sized sausages to be chopped in to three pieces following cooking) in a little oil until cooked, being sure to turn them frequently. The mini sausages only take around five minutes, though larger sausages would of course take longer.
Cooked sausages are drained and cooled
Lift the cooked sausages to a plate covered with kitchen paper to drain. Cover and allow to cool completely.
Eggs ready for beating
Break three large eggs in to a bowl and season with salt and pepper. Beat with a fork or ballon whisk just enough to fully combine the whites and yolks.
Eggs and cilantro are poured in to frying pan
Stir a teaspoon of freshly chopped cilantro (coriander leaf) in to the beaten eggs. Add a tablespoon or so of vegetable oil to an eight inch diameter, non-stick frying pan and bring it up to a medium heat before pouring in the egg combination.
Salami slices are added to egg base
Cut eight thin slices of venison salami and lay them carefully in to the egg combination at evenly spaced intervals before it has a chance to start setting.
Mini sausages are arranged between salami slices
Lay the cooled sausages in the spaces between the salami slices. Put your broiler (kitchen grill) on to preheat to its maximum setting.
Cheese is grated over almost set tortilla
Keep the pan on a medium heat until you can see the egg is almost but not quite set all the way to the top. At that point, coarsely grate/shred some hard cheese over the top.
Cheese is melted over tortilla
Place the pan under the heat of the broiler for a minute or so until the cheese is melted and bubbling. Slide the tortilla from the pan to a plate and serve immediately.
Venison Salami and Red Pepper Tapenade on Crackers
Venison salami slices top some red pepper tapenade on a cracker
This is a quick, simple and no cook option that is almost infinitely variable. Simply browse your local market for what's available regarding crackers and dips and choose options to suit your own tastes.
Red pepper tapenade and water biscuits
These wafer thin, ultra crispy crackers are called water biscuits and are a big personal favorite. This red pepper tapenade dip was a new one on me but sounded great and proved as tasty as it looked.
Tapenade is firstly spread on crackers
Begin by putting about a teaspoon of the dip on each cracker and carefully spreading it out with the back of the spoon.
Slices of salami arranged on top of tapenade
Cut three thin slices of the venison salami and arrange in an overlapping fashion (as shown in the picture) on top of the tapenade before garnishing with some freshly chopped flat leafed parsley.
Venison Salami Open Cheese Sandwich
Venison salami and melted cheese open sandwich
Conventional salami is often incorporated in pizzas so this incredibly simple idea takes pizza to the most basic of levels, skipping the tomato sauce and focusing only on the bread base, cheese and topping. If making a grander scale pizza, this venison salami would equally make a great inclusion.
Cheese slices arranged on bread
Take around a one inch thick slice of wholemeal, crusty bread and cover it with slices of hard cheese. This particular cheese is English Red Leicester but anything similar will work in the same way.
Cheese is melted over the top of the bread
Season the simple assembly with a little black pepper and place it under your preheated broiler (kitchen grill) until the cheese is melted and bubbling.
Halved salami slices are arranged on melted cheese
Cut about three thin slices from the salami and half each slice in to semi-circles. Arrange on top of the melted cheese and garnish with some chopped parsley or cilantro.
Venison Salami and Cream Cheese Crackers
Cream cheese spread cracker topped with thick salami slice and cherry tomato
This little tasty bite couldn't really be much simpler to prepare but the resulting taste explosion proved extremely satisfying.
Cream cheese is spread on cracker and salami slice is laid on top
Spread around a teaspoon of standard cream cheese on a cracker. Cut about a half to three-quarter inch thick slice of salami and lay it centrally on top.
Cherry tomato is laid on top of salami
Wash and dry a small cherry tomato. Cut it down through the center in a "+" shape, going only around three-quarters of the way through to the base. Gently tease it open and sit it on top of the slice of salami. Garnish with some chopped cilantro.
Venison Salami Salad with Spicy Eggy Bread
Simple dressed green leaf and salami salad is served with spicy eggy bread
This attractive salad is another dish that is incredibly quick and easy to prepare. The spicy twist on eggy bread worked very well with the slightly differently spiced salami.
Salad leaves are rinsed under running cold water
This mixed leaf, carrot and red bell pepper salad came pre-mixed in a plastic carton, accompanied with a small sachet of chive and soured cream dressing. Start by washing the salad thoroughly under running cold water in a colander and shaking it dry.
Seasonings and dressing are added to salad leaves
Put the salad in to a large bowl and season well with salt and pepper. Pour over the dressing.
Salad leaves are gently turned through dressing
Cooking tongs are ideal for lifting and folding the salad through the dressing.
Spices and seasonings are added to egg
Break the egg in to a wide bottomed deep plate. Season with salt and pepper. Add half a teaspoon each of ground turmeric and mild chili powder.
Egg is lightly beaten with a fork
Beat the egg lightly with a fork just until the yolk, white and spices are combined.
Bread is sliced for frying
Take a slice of bread and cut it in half twice from corner to opposite corner as shown above.
Spicy eggy bread is added to frying pan
Pour a couple of tablespoons of vegetable oil in to a small non-stick frying pan and bring it up to a medium heat. One at a time, draw the pieces of bread through the egg mixture to fully coat before laying in the frying pan. Fry for about three minutes each side.
Eggy bread is drained on kitchen paper
Lift the pieces of eggy bread to a plate covered with kitchen paper to drain off for a minute or so.
Salad and salami are arranged on serving plate
Arrange the salad in the base of a deep serving plate. Take seven or eight slices of the venison salami and stick them in to the salad at regular intervals. Lay the eggy bread pieces at even intervals around the edge of the plate to serve.