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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

1 Hrs
10 Min


Big Game Blend


Number of People Serving


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Units of Measurement:
1/2 White Onion, Diced
1 Tablespoon parsley, chopped
1 Tablespoon ground sage
2 Cup Cranberries, fresh
1/4 Cup beef stock
2 Tablespoon butter
1 Rack Game, Venison
To Taste kosher salt
To Taste black pepper


  • 1

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

  • 2

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

  • 3

    Place on grill and allow to cook and reduce for 30 minutes stirring once halfway through cooking.

    375 ˚F / 191 ˚C


  • 4

    Remove sauce from grill. 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: set temperature to High and preheat, lid closed for 15 minutes. Remove fat and silver skin from the meat, pat dry with paper towels and season generously with salt and pepper.

  • 6

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

    375 ˚F / 191 ˚C

    125 ˚F / 52 ˚C

  • 7

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

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