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Starter: Venison cappelletti with sage and cider sauce

Market Producers: Cornish Sea Salt, Duchy Game, Gould Cider, La Pineta Italian Deli

Serves 4


350g fresh egg pasta

60g mature gouda, freshly grated

Salt and pepper, to taste

For the filling:

60ml olive oil

2 shallots, peeled and finely sliced

300g venison mince (or you can use trimmings if you have them)

A pinch of ground cinnamon

½ tsp paprika, not too hot

40ml cider

150g salami sausage, cubed

Smoked Sea Salt

For the sauce:

25ml cup apple cider

½ tbsp apple cider vinegar

¼ tsp chopped sage leaves

A little black pepper

Meat juices


1. Heat the oil in a large saucepan and fry the shallots for 3 minutes. Add the venison and let it brown all over before adding the cinnamon, pepper and cider. Bring to the boil, and simmer for 10 minutes until the meat is cooked.

2. Now strain the meat and everything else, keeping the liquid juices. Put the solids in a blender with the salami and blend to make a soft paste then season to taste using smoked sea salt.

3. Roll out the pasta dough, by hand or machine, to 1mm thickness, split into two sheets. Cut into 8cm disks and place a tsp of mixture in each. Starting at one edge press the sides of the pasta together trying to seal and squeeze out the air, you might need a few drops of water to help seal the edge but be sparing. When you have done this all the way round, bring the two corners together.

4. For the sauce, shake all of the ingredients together in a jar with a screw lid. Store in the fridge for at least 30 minutes before using (the extra time will really bring out the sage flavour). Strain before use.

5. Cook the pasta in plenty of boiling salted water for 5–6 minutes or until al dente. Drain and divide between warmed plates, and serve sprinkled with aged gouda, sage leaves and drizzle liberally with the sauce.

Chef tip: a handy cheat is to get some square wonton wrappers from a local Asian grocer instead of making your own pasta – it’s almost as good and saves a lot of time! This dish is also given a nice touch by frying some whole sage leaves until crispy then use the oil to dress the pasta.


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