Rack of lamb on the bone wrapped in warm aromatics

Keep the fat cap on the saddle of lamb. Remove the fillets from the underside, parcel them and remove the tendon. Cut the backstrap directly on the bone up to the breast saddle bones and loosen it a little.

Cut out the firm, thick tendon that extends from the neck into the back.

Heat the grill with the cast iron grate to about 250 – 300 °C. Place the saddle of lamb and the fillets, unseasoned, on the grill and mark a clearly visible grill pattern. Remove the meat.

Finely chop the garlic and finely grate the lemon with a grater. Rub the saddle of lamb thoroughly into all the nooks and crannies with the sea salt, pepper, garlic, chopped parsley and the lemon. Place the fillets in the gap between the bone and the meat.

Place the rosemary and thyme offset from each other, on the back until completely covered. Place large bay leaves on top and tie tightly with twine.

Place the deflector stones and drip trays in the grill, reduce the temperature to 140 °C. Place the laced saddle of lamb, bone side down, on the grill, close the lid and cook to an internal temperature of 48 °C. Remove, untie the twine and cook until done. When ready loosen the twine and remove the aromatics. Remove the deflector stones, heat the grill to 250 °C.

Place the saddle of lamb with the skin side on the cast iron grate so that the fat is rendered and  nice and crispy. Turn over and glaze with the lamb sauce.

Remove the roasted meat from the grill, remove the back strands from the bone, portion and place on the plates and garnish with the sauce.

Enjoy your meal!

Black-Angus Rib

Prepare your grill to 150 °C and place the grill rack at medium height.

Whilst coming up to temperature rub the meat thoroughly with salt and freshly crushed pepper.

Once the grill is ready, place the meat bone side down on the grill rack and cook at about 150 °C for 3 hours. Every 45 minutes, drizzle the rib with cider.

If the temperature of the kamado rises too high, insert the deflector stone to stabilise the temperature. A BBQ Guru controller is a great way to monitor and control the temperature for the whole cook. Otherwise, simply use a MONOLITH THERMOLITH to measure the degree of cooking of the meat.

After 3 hours, turn the ribs over and braise for another hour until a core temperature of 85 – 90 °C is reached.

At the end of the last hour, remove the ribs from the grill and let them rest covered or wrapped for 20 minutes.

Enjoy your meal!



The first step is to marinate the venison loin. To do this, brush the meat with the oil and add the rest of the marinade ingredients. The marinated meat can be placed in a container or vacuum bag in the fridge for several hours, ideally overnight.

The MONOLITH should then be prepared for dual zone cooking, indirectly on one side and directly on the other. Aim for a temperature of up to 180 °C.

Place the loin in the indirect area with the herbs.

Take a pan to hand and place it on the direct side. Add the butter to the pan and sauté the onions with the sugar.

Once the onions are translucent, add the sliced mushrooms and sauté.

Season the sautéed champignons with salt and pepper and drain with the cream.

Bring the whole thing to the boil and simmer for about 20 minutes. If the temperature in the grill is too high, close the bottom vent slider fully.

The meat should reach an internal temperature of 60 °C before searing on the direct side of your grill without the herbs, flipping once, each for about 1 1/2 minutes.

This dish goes perfectly with mashed potatoes.

Rolled wild boar belly roast

It’s still winter and therefore we have the right to a wintery roast. Caramelised hazelnuts and fresh spinach form the filling for the rolled wild boar belly. The sous-vide process ensures that the venison is cooked through evenly. The MONOLITH takes care of the roasting flavours.

Game aficionados know that the belly of a wild boar is only suitable for processing into a rolled roast if the animal weighs about 40 kilograms or more. The animal is also stronger and fattier throughout the winter season. When carving, the meat adjacent to the ribs is cut off, starting below the base of the back. The meat between the ribs can be loosened with a sharp knife beforehand.

Salt the venison on both sides, but only apply pepper on the inside. Spread about one centimetre thick of cream cheese on the inside. Place the washed, drained spinach on top.

Crush the hazelnuts, caramelise with honey in a non-stick pan, leave to cool and then spread in the wild boar belly to complete the inside filling.

Roll up the meat tightly and tie with kitchen string to form a roll. Vacuum seal the roll with two or three sprigs of thyme and cook sous-vide at 60 °C for six hours.

Preheat the grill. Unwrap the meat and drain. Add colour by searing briefly over direct heat, then move to indirect heat for another ten minutes until the meat is well browned all over. Now cut open and garnish with a few extra caramelised nuts if you wish.

The roast should is best accompanied by a hearty sauce. You can find out how to make the basic mixture for our game jus under this recipe.

If you prefer the meat to be fully cooked rather than cooked to medium, you can also braise the rolled roast, covered for two hours at 160 °C in a little liquid.

If you would prefer to cook entirely on your Monolith, securely attaching the tightly rolled meat to the rotisserie will also provide excellent results, keep an eye on the internal temperature of the meat.

Allow to rest for a couple of minutes before carving beautifully cooked slices with the delicious filling throughout

Preparation of the deer jus:
Cut the venison bones down to as small pieces as possible. For larger bones, strike the centre with the back of a knife to break it up. Alternatively, have a butcher saw them into small pieces for you.

Cut the root vegetables into thumb-sized pieces. Put the spices in a tea ball if possible. This will make it easier to remove them from the sauce later. Use as large a pot as possible for the venison jus.

Sear the venison bones in rapeseed oil on all sides. Use a wooden spoon to loosen the roasting mixture from time to time to prevent black deposits on the bottom of the pot. Now add the root vegetables, onions, and garlic and fry them as well. The vegetables and bones should really colour up.

Stir in the tomato paste and fry. As this sticks to the bones and vegetables, you now need to deglaze. To do this, keep the temperature high and add a large glug of port to the pot. Let it boil down, stirring constantly until there is no more liquid in the pot. Always remove the drippings from the bottom with a wooden spoon.

When the liquid has reduced, add another sip of port to the pot and reduce again, stirring constantly. Repeat this process four to five times. Be prepared to use up an entire bottle of port.

Then pour in the game stock and add the tea ball with the spices. The bones and vegetables should be well covered with liquid. If necessary, add more water. Simmer for at least six hours, stirring occasionally; the longer the better, even 12 hours.

Then strain the contents of the pot through a fine sieve. Tip: If you don’t have a fine sieve a disposable hair net works well.

The wild base sauce is ready. Tip: Let it cool down and skim off the settled fat. Portion the brown sauce and freeze it, e.g. in vacuum bags. If necessary, heat the sauce and let it reduce or thicken a little.

Enjoy your meal!

A recipe by

Sebastian Kapuhs is a hunter, angler, hobby cook and self-employed. About the German Hunting Association e.v. and his own page “Wildgeflüster” he publishes his recipes and knowledge about game.

The German Hunting Association e.V. creates game recipes for every occasion, requirement, taste and for every season. On their website you can find more recipes, information about game, kitchen tips and more about game. There are also exciting posts about wildlife on Instagram and Facebook.