1. Cut the Jerusalem artichokes into small pieces. Cook in boiling water until tender.
2. Drain well – this step is important, otherwise the purée will be too liquid.
3. Purée the Jerusalem artichokes, blending in 100 g of softened butter. Salt to taste. Keep hot.

1. Salt the red deer loin. In a heavy-bottomed skillet, cook the meet in equal parts butter and sunflower oil. Sear for just a few minutes on each side, depending on the desired doneness, in the same way as you would for a steak.
2. Remove from the heat and keep warm.

Preparing and finishing the sauce

1. Add the shallot to the same skillet. Deglaze with the balsamic vinegar and red wine, add the juniper berries and peppercorns.
2. Add the veal stock and reduce by half. Whisk in the remaining butter, taste and salt to taste.
3. Salt the red deer loin. In a heavy-bottomed skillet, cook the meet in equal parts butter and sunflower oil. Sear for just a few minutes on each side, depending on the desired doneness, in the same way as you would for a steak.
4.  Place a layer of the Jerusalem artichoke purée on each plate; place some of the deer loin on top and spoon some of the sauce over top.