Sousvide venison steak: Vacuum seal everything together and let it marinate for 48 hours. Then remove the steaks from the marinade and vacuum seal again, then cook in steam mode at 85°C until a core temperature of 49°C. Grill the venison steak: Marinate the steaks again and grill them on a coated BBQ plate at 220°C combined steam with 20% humidity and 100% fan speed until the core temperature is 56°C. Sweet potato puree: Vacuum everything and steam at 99°C for 35 minutes. After cooking, remove everything from the bag and mix it into a fine puree in a high-performance blender. Chicory: Lay out the ham, cover with a sage leaf, then roll the chicory in it. Vacuum seal the chicory with the other ingredients and steam cook at 85°C for 25 minutes. Baby Leave with avocado oil: Dress salad with the oil and use as a topping.