1 Peel the Jerusalem artichokes, then cut them into large dice and cook them in the milk. Salt, pepper, add a little thyme flowers and a bay leaf: cook for 20 minutes at low boil. Drain, then pass through a food mill to obtain the same consistency as traditional mashed potatoes. Then add the olive oil and the 2 cloves of garlic, degemmed and finely chopped, then keep warm.
2 During the cooking of the Jerusalem artichokes, trim the beetroots and cut them into julienne (sticks) as you did for the celeriac and keep warm with the celeriac.
3 Pour a little oil into a plate, salt and pepper. Place your venison steaks in this seasoned oil then coat them in the crushed white pepper and set aside.
4 In a sauté pan heat the butter with a little oil, when it is very hot, sear your venison steaks 2 minutes on each side, then remove them aside, covered with aluminum foil.
5 Remove some of the cooking butter, put your sauté pan back on heat, deglaze the juices with cognac, flame (keep
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