Season the venison with salt and white pepper, quickly sear it in butter over high heat, then cook it in the oven at 120°C until it reaches an internal temperature of 56°C. Let it rest for 10 minutes and slice it thinly. Divide the cauliflower in two and use one half for the purée: cook it in milk until completely tender, then blend it with salt, white pepper, and a little white wine vinegar, adjusting the consistency with some of the milk. Boil 300 g of peas for 5 minutes, drain, blend with 1 tbsp butter, and season with salt. Cook the tourné-cut carrots until tender but still firm, and blanch the cauliflower florets for 2–3 minutes in lightly salted water. Cook the remaining 200 g of peas for 1–2 minutes. Finely slice the wild garlic leaves and pick the flowers. To assemble, use the cutting board where the meat was sliced: spread small spoonfuls of cauliflower purée and pea purée, place the thin slices of venison between them, and distribute the carrots, cauliflower, and peas on top. Finish with wild garlic leaves and flowers.