Prep Stop sealing immediately, light the BBQ and soak the sultanas in the cognac. Meat Surprise Clean the mushrooms and cut them into slices. Put 1 tablespoon of oil in the Dutch oven and fry the mushrooms so that they lose all their moisture. Chop the onions and fry them together with the minced meat in some oil in the cast iron pan. Also add the drained sultanas, chopped parsley and half of the cognac. Season further with pepper and salt. Stuff the capon with the meat mixture and carefully sew the openings closed. Keep the cooking juices and add the rest of the cognac. Grease the outside of the capon with butter and sprinkle with salt and pepper. Place the capon in a cast iron pan and leave it on the grill for about 1.5 hours until the capon has a core temperature of 74 °C. In the meantime, pour the cooking juices over the capon at regular intervals. Remove the stems from the large mushrooms, grease them with oil and place them on the grill in the BBQ. Remove the roast capon from the cast iron pan, open it and scoop out the stuffing with a spoon. Use this stuffing to fill the large mushrooms. Portion and divide the capon into plates. Deglaze the pan with the stock and serve as a separate sauce in a small bowl. Or, more conveniently, use a rotisserie and grill the caponon while it is rotating. Add a little present and you have completed your surprise.