Pulled venison in a piandina recipe

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Pulled pork is not only a hit in New York the meat is braised until so tender that it falls apart when you pull it. The Alpine street food version is game meat filled in a piadina, a thin Italian flatbread. You can substitute a store-bought tortilla instead.

  • Yield: 4 Servings
  • Preparation Time: 50 Minutes
  • Cooking Time: 3 Hours


  • 7 oz (200 g) white onions
  • 1 carrot
  • 3½ oz (100 g) celery root
  • 3 cloves garlic
  • 1 teaspoon juniper berries
  • 1–2 dried chiles
  • 2 lb 3 oz (1 kg) venison or wild boar leg or shoulder
  • 3 tablespoons canola oil
  • 5 sprigs thyme
  • ½ cinnamon stick
  • ¾ cup tomato sauce
  • 2 tablespoons quince jelly
  • 1 tablespoon all-purpose flour
  • 13½ fl oz (400 ml) red wine
  • freshly ground salt and pepper
For the Flatbread
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • ½ cup lard or clarified butter, at room temperature
How to Make It
  1. For the pulled venison, peel and dice the onions, carrots, and celery root. Peel the garlic and chop with the juniper berries and chiles. Crush to a paste with a mortar and pestle along with 1 heaping teaspoon salt.
  2. Cube the venison meat into 1½–2 in (4–5 cm) pieces. Heat the canola oil in a large, heavy pot or roasting pan over high heat and sear the meat. Add the diced vegetables and sauté for 3 minutes then lightly salt. Add the thyme, cinnamon stick, spice paste, tomato sauce, and quince jelly. Sprinkle with flour and stir. Deglaze with a bit of red wine and reduce until all of the liquid has cooked off. Repeat twice then pour in the remaining red wine and 4 cups water. Braise for 3 hours, covered, over low heat until the meat starts to fall apart when stirred. If the sauce is too thick, add a bit more hot water.
  3. In the meantime, mix the flour and salt in a bowl then knead with the lard and ¾ cup warm water until smooth. Form the dough into a ball then wrap in plastic wrap. Cool for 2–3 hours.
  4. Divide the dough into 8 small balls and roll each out on a lightly floured surface until 1⁄16 in (2 mm). thick. Heat two frying pans and roast the piadine one at a time without oil for 2–3 minutes, turning once. Remove the thyme and cinnamon sticks from the pot and discard. Shred the meat with 2 forks and season with salt and pepper.
  5. Fill the warm piadine with pulled venison, roll together, and enjoy warm.

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