For the Cauliflower Puree, place cauliflower, oil, bay leaves and ¼ cup water in a small saucepan over medium heat. Cook, stirring occasionally, until cauliflower is soft, about 10-12 minutes. Remove bay leaves and transfer cauliflower to a food processor. Add butter and process to a smooth puree. Season, to taste and set aside.
For the Pickled Cauliflower, combine vinegar, elderflower cordial, sugar and 50ml water in a small saucepan over low heat and mix until sugar has dissolved. Remove from heat and allow to cool. Once cool, add cauliflower florets and set aside to pickle.
For the Fried Cauliflower and Leaves, heat oil in a medium saucepan to 190C. Season cauliflower leaves and deep fry until crisp. Remove from oil and set aside on paper towel. Add florets and deep fry until golden. Remove from oil and set aside on paper towel. Reserve frying oil off the heat for later use
For the Venison, trim and clean venison. Reserve trimmings in a bowl for the Venison Crumb.
Place peppercorns into a food processor and blitz to a coarse crumb. Cover venison piece in pepper crumb, tossing to ensure all sides are completely coated. Set aside in the fridge.
For the Venison Crumb, chop up reserved venison trimmings into small pieces. Heat up reserved frying oil to 190C. Add venison trimmings and fry until crisp. Remove from oil, season with salt and set aside on paper towel.
To cook the Venison, heat oil in a large non-stick frypan over medium heat. Add venison and sear on all sides until cooked to your liking.
Remove from the pan and set aside to rest. Add butter and bay leaves to the frypan and continue to cook until butter is browned but not burnt. Remove from heat and reserve butter sauce for plating.
To serve, spoon some Cauliflower Puree onto the plate. Place some pieces of Fried Cauliflower and Leaves on top of the puree. Add some Pickled Cauliflower and two slices of the Venison. Finish with some Venison Crumb and finish with some reserved butter sauce from the venison pan.