Roasted Rack of Venison & Cranberry Sauce Recipe
Roasted rack of venison served aside a sage and parsley cranberry sauce.
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Cooking tools:
- Smoker
- Cast iron saucepan
- Blender
- Mesh sieve
- Instant-read thermometer
- Paper towel
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Tongs
- Kitchen timer
- Serving platter
- Cooking spoon
Ingredients
- 1/2 Half white onion, diced
- 1 Tablespoon chopped parsley
- 1 Tablespoon sage
- 2 1/2 Cup Fresh cranberries, divided
- 1/4 Cup beef stock
- 2 Tablespoons butter
- 1 Whole (8 rib) rack of venison;
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