Loin of venison with chestnuts served with celeriac purée (Hiounkiar beyendi) from Under the Olive Tree: Recipes from My Greek Kitchen (page 282) by Irini Tzortzoglou

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Notes about this recipe

  • Eat Your Books

    Can substitute beef loin for venison loin; and Manchego cheese, pecorino cheese, or Grana Padano cheese for aged graviera cheese.

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