Cook the peeled potatoes with 2 teaspoons of salt.
In another pan heat the butter and cream. Push the potatoes through a sieve with a wooden spoon. Blend in the butter and cream mix and season to taste.
Peel the carrots, leaving about 3cm of the tops attached. Cut them to 8cm in length and blanch until tender. Cool in iced water.
Warm the beet-root juice with the spices and dissolve the sugar in the liquid. Quarter the figs and simmer them for 15 minutes in the beetroot juice. Remove the figs and reduce to make a syrup as a sauce.
Heat butter in a large frying pan until it stops bubbling and brown the steaks at a high temperature to seal in the juices. Season with salt and pepper and continue to cook in the oven at 160°C for about 4 minutes depending on how well-done you want to serve them.
Cut very thin slices of gingerbread and dry them in the oven for 3 hours at 80°C. Tip: you can do this in advance as long as you keep the crispy gingerbread in an airtight tin.
Serving tip Drag drops of the mousseline across slightly warmed plates and arrange the carrots and silverskin onions informally on top. Place the venison steak in the middle and rest the figs against the meat. Drip the beetroot syrup around the plate and scatter a few gingerbread slices over the dish.