Roasted Rack of Venison with Cranberry Sauce

Ingredients

Units of Measurement:

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Steps

• 1

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

  

  Grill: 375 ˚F

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• 2

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

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  Ingredients

  • 1/2 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.

  

  Grill: 375 ˚F

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• 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.

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• 5

  For the Venison: Increase Traeger temperature to 500℉ and preheat, lid closed for 15 minutes. Remove fat and silverskin from the meat, pat dry with paper towels and season generously with salt and pepper.

  

  Grill: 500 ˚F

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  Ingredients

  • 1 (2 to 2-1/2 lb) 8-bone venison roast

  • To Taste kosher salt

  • To Taste black pepper

• 6

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

  

  Grill: 500 ˚F

  

  Probe: 125 ˚F

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• 7

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

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