Grilled Venison Rib Rack with Apple Cranberry Sauce. Venison is a unique and lean protein prized for its rich, earthy flavour, making it a fantastic choice for special occasions or when you want to impress guests. This reverse-seared venison rib rack is a show-stopping centerpiece, cooked to highlight its natural tenderness and paired with a tangy apple cranberry sauce for a touch of sweetness and acidity.
Served with grilled cabbage and tender baked potatoes, this meal strikes the perfect balance between rustic elegance and culinary sophistication. Perfect for an intimate dinner party or a celebratory feast.
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Ingredients
Venison Rib Rack
- Rack of venison
- Grainy mustard
- Salt
- Ground black pepper
- Paprika
- Granulated onion
- Granulated garlic
- Fresh rosemary
- Fresh thyme
Apple Cranberry Sauce
- Jalapeño
- Balsamic vinegar
- Sugar
- Salt
- Fresh thyme
- Water
- Apple juice
- Cranberries
- Ambrosia apple
See recipe card below for quantities.
Instructions
Prepare the Venison Rib Rack
Preheat your grill to an ambient temperature of 300°F.
Pat the venison rack dry with paper towels. Trim any silver skin off, if the bones are already frenched you should not have to clean them
Rub the rack with grainy mustard, ensuring an even coating.
In a small bowl, mix salt, pepper, paprika, granulated onion, granulated garlic, rosemary, and thyme. Rub this mixture evenly over the venison. Set aside.
Make the Apple Cranberry Sauce
In a saucepan over medium-high heat, combine white balsamic vinegar, jalapeños, salt, thyme, and sugar. Stir well.
Add water and stir until the sugar dissolves. Reduce heat to low and simmer for 2 minutes.
Add apple juice, diced apples, and cranberries. Increase heat to medium-high and bring to a boil.
Reduce heat to medium and simmer for 7-8 minutes, stirring occasionally, until the cranberries soften. Use an immersion blender to blend the sauce until smooth. Set aside.
While the sauce simmers, grill the venison rack.
Grill the Venison Rack
See Grilling Tips for Perfect Venison before starting.
Place the venison rack on the upper rack of the grill (or over an indirect heat zone), bone-side down. Close the lid until the internal temperature reaches 125°F (about 30-40 minutes).
Sear the Venison
Heat the sear zone and sear the venison until you get a nice crust or until it reaches a final internal temperature of 130°F for medium-rare.
Let it rest: Once it reaches temp, transfer the rack to a cutting board, tent it loosely with foil, and rest for at least 10 minutes before slicing into individual ribs. This allows the juices to redistribute, so every slice is tender and juicy.
Serve and Enjoy!
Plate the sliced venison ribs alongside a generous dollop of apple cranberry sauce, charred cabbage wedges, and baked potatoes. Enjoy!
Grilling Tips for Perfect Venison
- Keep it lean and tender: Venison is naturally lean, so it's best enjoyed medium-rare. Aim for an internal temperature around 130°F (54°C), then let it rest as it rises to about 135-140°F (57-60°C). Any hotter, and it can dry out quickly.
- Use a two-zone setup: Set up your grill for indirect heat at about 300°F (149°C) for the first stage, and a high-heat sear zone for the finish. This reverse-sear approach gives you an evenly cooked interior with a beautifully caramelized crust.
- Trust your thermometer: Bones heat faster than meat, so insert your thermometer probe into the thickest part of the meat, away from the bone, for the most accurate reading.
- Sear smart: Before moving the rack to the hot zone, brush it lightly with oil (optional) to help develop that golden crust. Keep an eye on it. Venison sears fast, and a quick flip on all sides is all it needs.
- Make the most of your grill: If your grill has an upper rack (like the Hestan's), use it for the indirect stage, it's ideal for gently bringing the meat up to temperature before the final sear.
Venison Grilling Temperature Guide
Because venison is so lean, cooking it to the right temperature is key to keeping it tender and juicy. Use this chart as a quick reference while grilling your rib rack.
| Doneness | Internal Temperature (after resting) | Description |
|---|---|---|
| Rare | 125°F (52°C) | Very red center, extremely tender but quite soft texture. |
| Medium-Rare (recommended) | 130-135°F (54-57°C) | Warm red center, juicy and tender - the sweet spot for venison. |
| Medium | 140°F (60°C) | Pink center, slightly firmer texture, still moist. |
| Medium-Well | 145°F (63°C) | Light pink throughout, noticeably firmer and less juicy. |
| Well Done | 150°F+ (66°C+) | Fully cooked, brown throughout, typically dry for venison. |
Equipment Used: Cooked on the Hestan 36″ gas grill with the assistance of Hestan Culinary‘s NanoBond cookware. Opinions in the post are my own.
📖 Recipe
Grilled Venison Rib Rack with Apple Cranberry Sauce
Ingredients
Venison Rib Rack
- 1 rack of venison 8-bone (2.5-3 lb)
- 2 tablespoons grainy mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ½ tablespoon freshly minced rosemary
- ½ tablespoon freshly minced thyme
Apple Cranberry Sauce
- 1 large jalapeño seeds removed, finely diced
- ½ tablespoon white balsamic vinegar
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon fresh thyme finely chopped
- 3 tablespoons water
- 2 tablespoons apple juice
- 1 ½ cups fresh or frozen cranberries
- 1 cup Ambrosia apple peeled and diced
Instructions
Prepare the Venison Rib Rack
- Preheat your grill to an ambient temperature of 300°F.
- Pat the venison rack dry with paper towels. Trim any silver skin off, if the bones are already frenched you should not have to clean them.
- Rub the rack with grainy mustard, ensuring an even coating.
- In a small bowl, mix salt, pepper, paprika, granulated onion, granulated garlic, rosemary, and thyme. Rub this mixture evenly over the venison. Set aside.
- While the venison is cooking make the cranberry sauce
Make the Apple Cranberry Sauce
- In a saucepan over medium-high heat, combine white balsamic vinegar, charred jalapeños, salt, thyme, and sugar. Stir well.
- Add water and stir until the sugar dissolves. Reduce heat to low and simmer for 2 minutes.
- Add apple juice, diced apples, and cranberries. Increase heat to medium-high and bring to a boil.
- Reduce heat to medium and simmer for 7-8 minutes, stirring occasionally, until the cranberries soften.
- Use an immersion blender to blend the sauce until smooth. Set aside.
- While the sauce simmers, grill the venison rack.
Grill the Venison Rack
- See Grilling Tips for Perfect Venison in the Notes before starting.
- Place the venison rack on the upper rack of the grill (or over an indirect heat zone) bone-side down. Close the lid until the internal temperature reaches 125°F (about 30-40 minutes).
Sear the Venison
- Heat the sear zone and sear the venison until you get a nice crust or until it reaches a final internal temperature of 130°F for medium-rare.
- Let it rest: Once it reaches temp, transfer the rack to a cutting board, tent it loosely with foil, and rest for at least 10 minutes before slicing into individual ribs. This allows the juices to redistribute, so every slice is tender and juicy.
Serve and Enjoy!
- Plate the sliced venison ribs alongside a generous dollop of apple cranberry sauce, charred cabbage wedges, and baked potatoes. Serve immediately and enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much Thank you!
Video
Notes
- Keep it lean and tender: Venison is naturally lean, so it's best enjoyed medium-rare. Aim for an internal temperature around 130°F (54°C), then let it rest as it rises to about 135-140°F (57-60°C). Any hotter, and it can dry out quickly.
- Use a two-zone setup: Set up your grill for indirect heat at about 300°F (149°C) for the first stage, and a high-heat sear zone for the finish. This reverse-sear approach gives you an evenly cooked interior with a beautifully caramelized crust.
- Trust your thermometer: Bones heat faster than meat, so insert your thermometer probe into the thickest part of the meat, away from the bone, for the most accurate reading.
- Sear smart: Before moving the rack to the hot zone, brush it lightly with oil (optional) to help develop that golden crust. Keep an eye on it. Venison sears fast, and a quick flip on all sides is all it needs.
- Make the most of your grill: If your grill has an upper rack (like the Hestan's), use it for the indirect stage, it's ideal for gently bringing the meat up to temperature before the final sear.
| Doneness | Internal Temperature (after resting) | Description |
|---|---|---|
| Rare | 125°F (52°C) | Very red center, extremely tender but quite soft texture. |
| Medium-Rare (recommended) | 130-135°F (54-57°C) | Warm red center, juicy and tender - the sweet spot for venison. |
| Medium | 140°F (60°C) | Pink center, slightly firmer texture, still moist. |
| Medium-Well | 145°F (63°C) | Light pink throughout, noticeably firmer and less juicy. |
| Well Done | 150°F+ (66°C+) | Fully cooked, brown throughout, typically dry for venison. |
This venison was so delicious. The rub worked so well with the meat and the cranberry sauce was amazing. I am going to be using this recipe a lot.
Thank you Shanley!
We’re thrilled that you enjoyed the venison and found the rub and cranberry sauce to be a winning combination. It’s always exciting to hear that a recipe is becoming a favourite!
Have a wonderful weekend!
Elaine & James