To make roasted rack of venison, preheat the oven to 400°F. Pat the venison dry, remove silverskin, and trim the roast. Coat with mustard, season with kosher salt, and apply a mixture of steak seasoning, rosemary, and thyme.
Sear in a hot cast iron skillet for 5-7 minutes, then roast in the oven for 25-30 minutes until the internal temperature reaches 135°F.
Let it rest for 10 minutes, then slice along the bones for individual portions. Garnish with a minced herb mixture and black pepper before serving.