This delicious roasted rack of venison is coated with an herb crust, seared in cast iron, and then finished in the oven for perfect medium-rare tender slices.
Coat the meat with mustard. Liberally season with salt.
In a small bowl, combine the steak seasoning, rosemary and thyme.
Press the seasoning mixture onto the meat, coating all sides and the edges.
Sear:
Preheat a large cast iron skillet over medium-high heat. Add canola oil until just beginning to smoke.
Carefully place the rack of venison into the hot pan and sear on all sides, using long tongs to rotate the roast, about 5 to 7 minutes total.
Oven Roast:
Place the skillet in the oven and roast for 25 to 30 more minutes, until the roast has reached an internal temperature of 135 degrees F with a digital meat thermometer.
Rest and Serve:
Remove the rib rack from the oven and allow to rest for 10 minutes.
To serve, slice the rack of venison along the bones to create individual portions.
Garnish with the freshly minced herb mixture and black pepper.
Notes
Slice and serve along the bones, serving 2 slices per person.We love this dish served with a creamy horseradish sauce or a rich red wine pan sauce.Dried herbs are not recommended for this recipe. Freshly minced herbs are far more fragrant and add a wonderful note to this rib roast.