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
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.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 |
1 Whole | (8 rib) rack of venison; |
To Taste | kosher salt |
To Taste | Black pepper |
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.
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
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!