Roasted Rack of Venison with Cranberry Sauce

Steps

• 1

  When ready to cook, set Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  For the Cranberry Sauce: Add onion, parsley, sage, 2 cups cranberries, beef stock and butter to a cast iron saucepan.

  Ingredients

  • 1/2 Half white onion, diced

  • 1 Tablespoon chopped parsley

  • 1 Tablespoon sage

  • 2 1/2 Cup Fresh cranberries, divided

  • 1/4 Cup beef stock

  • 2 Tablespoon butter

• 3

  Place on Traeger and allow to cook for 30 minutes, stirring once halfway through cooking.

  375 ˚F / 191 ˚C

• 4

  Remove sauce from Traeger. Add contents of pan to a blender and puree. Strain through a mesh sieve while still hot. Mix in the butter and a 1/2 cup of cranberries, set aside and keep warm.

• 5

  For the Venison: Increase Traeger temperature to 450° and preheat with the lid closed for 15 minutes. Remove fat and silverskin from the meat, pat dry with paper towels and season generously with salt and pepper.

  450 ˚F / 232 ˚C

  Ingredients

  • 1 Whole (8 rib) rack of venison;

  • To Taste kosher salt

  • To Taste Black pepper

• 6

  Place the venison directly on the grill grate and cook for 10 to 15 minutes or until browned. Reduce the Traeger temperature to 375℉ and roast for 20 to 25 minutes - until an instant-read thermometer inserted into the thickest part of the meat reads 125℉ or to the desired doneness.

  375 ˚F / 191 ˚C

  125 ˚F / 52 ˚C

• 7

  Remove from the Traeger and allow to rest for 10 minutes. Serve with cranberry sauce. Enjoy!