Main courses
Venison steak with walnut sauce and pomegranate
Rich and full of flavour with a twist
Servings
4 persons
Ingredients
- 100 g walnuts, peeled
- 1 clove garlic, peeled
- 4 tablespoons extra virgin olive oil
- 3 tablespoons coriander or parsley, finely chopped
- 100 ml pomegranate juice
- 4 venison steaks, at room temperature
- 2 tablespoons butter
- 1 pomegranate
- freshly ground black pepper
- - baking tray, greased
- - food processor with knife accessory
