Venison Roast with Dry Rub

First, let the venison sit at room temperature for an hour.

After the venison has rested, preheat the oven to 350°.

For the spice rub:
In a bowl mix the first seven ingredients until blended.

Cover and pat the rub onto the entire surface of the roast.

In a very large skillet or large roasting pot, heat the oil over medium-high heat. (Note: I do not have a roasting pan large enough to use on the stove and in the oven so I had to use a large skillet and then transfer to an oven safe roasting pan.)

Once the pan is hot, place the roast in the pan. Sear each side of the roast for 2 to 3 minutes until each side is a crusty dark brown. Due to the sugar in the rub this will happen fast.

If using a skillet, remove the roast and place in an oven safe dish or roasting pan. Add the wine and beef stock. Cover with foil or if using a roasting pot, cover with the lid. Place the roast in the oven.

After 30 minutes at 350 degrees, turn the oven temperature to 300 degrees and continue roasting for 2.5 hours or until the roast is separating from the bone and the meat is tender. Cooking times will vary depending on the size of the roast.

Remove and set on carving board to rest for 10 minutes.

While the roast is resting, place the remaining cooking liquid in a sauce pan and simmer over medium heat until it has reduced by half. Serve over meat.

Carve and serve.