Venison steak with walnut sauce and pomegranate | Philips
Rich and full of flavour with a twist
Porciones 4 persons
Ingredientes
- 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
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