Fire up and set your MONOLITH for two zone cooking for indirect on one side and direct on the other. The temperature needs to be around 220°C.

Cut the saddle of venison into evenly sized slices around 5 cm thick. Now wrap the slices with bacon and secure them with kitchen twine.

Next, take a small pan and place on the direct side. Add the olive oil to the pan and grill the green asparagus for about 10 minutes.

Move the pan with the green asparagus to the indirect zone of the grill and grill the saddle of venison on the direct side, flip to cook both sides.

Then put the medallions to one side and add the second deflector stone in your MONOLITH for indirect on both sides of your Smart Grid System. The top and bottom vents can now be closed.

Put the medallions back in the grill, add the cherry tomatoes to the green asparagus and drizzle with the teriyaki sauce.

Now let the whole thing simmer indirectly for about 20 minutes. As soon as the meat has reached a core temperature of 62° C, the dish is ready and can be served.

Enjoy!