Venison Steaks with Pomegranate Sauce and Parsnip Puree
1 small red onion
1 clove garlic
15 g flat leaf parsley
15 g mint
1 teaspoon ground allspice
4 tablespoons olive oil
pinch paprika
6 x 125 g venison steaks
50 g walnuts
1 pomegranate
1 tablespoon balsamic vinegar
400 ml pomegranate juice
1 kg parsnips
100 ml crème fraiche
salt and freshly ground black pepper
