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Rack of Venison with Spiced Cranberry & Black Bean Sauce

DIRECTIONS

Preheat oven to 350° F. French the bones of the fat around the eye of the roast. In a small bowl, mix together all of the herbs and spices and rub the mixture twice on the outside of the roast.
In a large, cast-iron Dutch oven, melt the butter. When the Dutch oven is hot, place the roast in the bottom and surround with the onions and garlic. Sauté each side of the roast for about 3 minutes.
Add the wine and bake for about 15 minutes for medium rare. (Venison should not be cooked more than medium rare or may loose significant amount of flavor.) Let cool slightly.
Recommended sauce to accompany roast: Spiced Cranberry & Black Bean Sauce.