Comber z dziczyzny z zielonymi szparagami i pomidorami

700g saddle of venison

200g bacon slices

500g green asparagus

200g cherry tomatoes

4 tbsp teriyaki sauce

2 tbsp olive oil

Heat the monolith first and then heat it indirectly on one side and directly on the other. The temperature may well go up to 220° C.

Cut the saddle of venison into evenly sized slices, each 5 cm thick. Wrap the slices in bacon and secure with kitchen string.

Next, take a small frying pan and place it on the direct side. Pour the olive oil into the pan and grill the green asparagus for approx. 10 minutes.

Now place the pan with the green asparagus in the indirect zone of the grill and grill the saddle of venison directly on two sides.

Then put the medallions to one side and place the second defloctor stone in the monolith. The ventilation sliders can now be closed.

Return the medallions to the grill, add the cherry tomatoes to the green asparagus and pour over the teriyaki sauce.

Leave to cook indirectly for approx. 20 minutes. As soon as the meat has reached a core temperature of 62° C, the dish is ready and can be served.