Venison tenderloin:
Trim the tenderloin for sinews. Place the briquettes in each side. Brown directly over heat for approx. 3 minutes on each side. Place the smoke dust tray in one side directly on the coals. Place the venison tenderloin in the centre of the grid. Put on the lid. After a few minutes when it starts smoking, almost close the damper. Smoke the tenderloin for approx. 10 - 12 minutes until the core temperature reaches 60 degrees Celsius.
Sauce:
Rost bacon in a pot, remove from pot and set aside. Chop onions and garlic roughly with peel and sauter for 3 - 5 minutes in the pot with thyme without taking colour. Add vinegar, port and red wine, let it reduce by half, add calf bouillon or hen bouillon. Reduce to 2 - 3 dl. Blend the sauce and sieve it, put the bacon back into the sauce.
Tender vegetables:
Rinse carrots, cauliflower and the white asparagus. Slice the carrots lengthwise and part them. Chop cauliflower into small florets. Peel and break off the bottom part of the asparagus and part them into small pieces. Cook the vegetables for 5 minutes so that they still have bite.
Celeriac cream:
Peel and part the celeriac in smaller parts, boil them tender. Blend the celeriac and add milk/cream until you have a cream to your liking. Taste with salt and pepper.
Serving: Slice the tenderloin into larger parts and serve as illustrated in the picture.