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Roasted Rack of Venison with Cranberry Sauce

Roasted Rack of Venison with Cranberry Sauce

By Traeger Kitchen

A wild blend of savory and sweet. Freshly harvested rack of venison is roasted over our big game blend and paired with a sweet and sour cranberry sauce.

Prep Time

20 Min

Cook Time

55 Min

Pellets

Pecan

Ingredients

This recipe serves:

2

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Units of Measurement:
Cranberry Sauce
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
main
1 Whole (8 rib) rack of venison;
To Taste kosher salt
To Taste Black pepper

Steps

  • 1

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

    375 ˚F / 191 ˚C

    00:15

  • 2

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

  • 3

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

    375 ˚F / 191 ˚C

    00:30

  • 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

    00:15

  • 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

    00:40

  • 7

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

My Notes


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