Ingredients

• 1 2-pound 4-chop or 4-pound 8-chop rack of venison
• Salt and freshly-ground black pepper
• 2 to 3 tablespoons oil
• Smoked barbecue sauce, for serving

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Instructions

1. Preheat oven to 350 degrees F. Season venison with salt and pepper. Heat a few tablespoons oil in a large heavy-bottomed skillet. Add venison and sear well on all sides, about 5 minutes in all. Transfer venison rack to a roasting pan and roast 20 to 25 minutes per pound, for medium rare, basting frequently with pan drippings. When meat registers 130 to 140 degrees F on a meat thermometer, remove it to a carving board and cover loosely with foil. Let rack rest for at least 10 minutes before carving. Serve with heated homemade or prepared barbecue sauce.;