Roasted Rack of Venison with Cranberry Sauce
- Prep time20 mins
- Cook time55 mins
- Serves2 – 4
- HardwoodBig Game Blend
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.
Rack of Venison:
- 1 (8 rib rack) of venison
- 1 tbsp vegetable oil
- Kosher salt, to taste
- Black pepper, to taste
- 1/2 white onion, diced
- 1 Tbsp chopped parsley
- 1 Tbsp sage
- 2 1/2 cups fresh cranberries
- 1/4 cup beef stock
- 2 tbsp butter
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
For the Cranberry Sauce: Add onion, parsley, sage, 2 cups cranberries and beef stock to a cast iron sauce pan.
Place on grill and allow to cook and reduce for 30 minutes stirring once halfway through cooking.
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.
For the Venison: Increase grill temperature to High or 450 degrees F and preheat with lid close for 10-15 minutes. . Remove fat and silver skin from the meat, pat dry with paper towels and season generously with salt and pepper.
Place venison directly on grill grate and cook 10-15 minutes or until browned. Reduce grill temperature to 375 degrees F and roast for 20-25 minutes, or until an instant read thermometer inserted into the thickest part of the meat reads 125 degrees F or to desired doneness.
Remove from grill and allow to rest for 10 minutes. Serve with cranberry sauce. Enjoy!
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Sign-up For Our Exclusive Class – The Ultimate Holiday Grilling Class on Tuesday, November 21st, 2017
Are you ready for the next BBQ Concepts grilling & cooking class? We just scheduled our next class on Tuesday, November 21st, 2017. This holiday inspired class will run from 6PM-8PM. The new class revolves around holiday meals and will be instructed by none other than Chef Phillip Dell. Tickets are limited; we only have room for ten individuals. If we receive enough participation, we’ll go ahead and schedule an additional class on Wednesday night. Make sure to RSVP through the link below. We can’t wait to see you there!
The exciting part of this upcoming grilling class is the fact that Almo is bringing out their “Outdoor Kitchen Expedition” trailer. This trailer is filled to the brim with Alfresco – Open Air Culinary System components (Alfresco is a leading manufacturer of outdoor barbecue grills & cooking components). All class attendees will get the chance to learn and grill on Alfresco’s state-of-the-art equipment.