For the venison roulades, pound the venison cutlets thin, season with salt and pepper, and top with chopped spinach and half of the Gorgonzola.
Roll up and wrap each with a slice of prosciutto. If the slices are too small and the cheese might leak, use a second slice of prosciutto and fix it with a toothpick if necessary.
Sauté in a pan with a little olive oil all around. Remove from the pan and place in the oven at 130 degrees for 30 minutes.
Deglaze the roast residue with cognac and melt the remaining gorgonzola in it. Add the pepper berries.
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