Optional: 1-2 tbl. fresh thyme and 1-2 garlic cloves, minced
Chop all finely. Rub roast with oil. Roll roast in herbs.
In a hot cast iron skillet, add oil & venison to sear. Add 3-5 rosemary sprigs, 5-8 sage leaves, and 2-3 whole garlic cloves. Roast at 350° for 15-20 minutes or until at 120°. Let rest on a cutting board.
In the same skillet, mash the herbs and garlic with a fork. Over medium heat on stovetop, add 1 cup of red wine to deglaze the skillet. Add 2 tbl. butter and melt. Strain over sliced meat.
Serve with Chianti.