Wild Sage and Cranberry Venison Rack

Since venison is very lean, it will overcook quickly (within minutes) if you are not paying attention. The key to avoiding overcooked meat is checking the internal temperature often and maintaining an even heat with the fire. I tend to cook venison on the rare side to prevent it from being too chewy. I’ve paired this whole venison rack with a sage and cranberry chutney for a tart, sweet, savory flair.