Today, Andreas will be grilling a juicy venison roulade on the Azado grill for you. As a side dish, Andreas will prepare a red wine risotto. The recipe comes from Karin Kaufmann's cookbook. Have fun recreating it on the grill!

Ingredients for 4 people:

Venison Roulades

- 200g chanterelles, sliced

- 1 tbsp butter

- 1 tbsp olive oil

- half a bunch of flat-leaf parsley, chopped

- salt, pepper

- 8 venison cutlets (tenderloin or bottom round)

- 3 tbsp clarified butter

Red Wine Risotto

- 2 tbsp olive oil

- 2 tbsp butter

- half an onion, finely chopped

- 350g risotto rice

- 300ml strong red wine

- approx. 1.3l vegetable broth

- 300g radicchio, sliced, rinsed, drained

- 50g cold butter

- 4 tbsp finely grated Parmesan

- salt, pepper

Preparation:

Heat olive oil and butter in a wide pot and sauté the onion until translucent. Add the risotto rice and also sauté until translucent (the rice must be warm!). Deglaze with the red wine and stir until no liquid remains. Then gradually add the vegetable broth. Simmer for approx. 15 minutes, stirring constantly.

In the meantime, fry the mushrooms on the grill plate with butter and olive oil. Season with parsley and salt. Pound the venison cutlets thinly, season with salt and pepper. Spread the mushrooms on top, roll the cutlets into roulades and close with a roulade needle or toothpick. Sear the roulades briefly on all sides on the grill.

After about 15 minutes of cooking, check if the rice is al dente. Add more broth, stir in the radicchio, and set the pot aside. Stir in the cold butter and Parmesan and let it sit covered for a few minutes. Season with salt and pepper.

Cover the roulades with the Cornel on the grill and cook for about 10 minutes at 120 degrees until done.

A round of applause for the grill master!

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