Venison steaks prepared in this elegant, antiquated manner are deeply evocative of old Poland. Those refined olden days at the beginning of the last century: an airy, white dworek (small Polish manor house), a table decorated with wild flowers, white fabrics billowing in the warm breeze…
This rather romantic dish is incredibly simple to prepare. In the colder months, I would suggest serving it with a side of simple mashed potato and beetroot purée, in the warmer months: local asparagus and new potatoes with dill would be an excellent accompaniment.