ROASTED RACK OF VENISON WITH CRANBERRY SAUCE

CRANBERRY SAUCE

• 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

MAIN

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

• kosher salt

• black pepper

1:

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

Grill: 375 ˚F

 

2:

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

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

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 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

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

7:

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