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Roasted Rack of Venison with Cranberry Sauce

20

55

Pecan

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.

2

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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;

  • Kosher salt

  • Black pepper

  • 1

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

    375 ˚F

  • 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

  • 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

    • 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

    125 ˚F

  • 7

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

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