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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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