Slather the venison rack with oil, ensuring it is evenly coated.
Generously season the rack with the Chipotle Coffee Rub, making sure to cover the entire rack.
Add the rack to an ANOVA sealable back with butter, thyme and rosemary. Seal and decompress the bag.
Set the ANOVA Precision Cooker Pro to 128.5°F (57°C).
Place the bag with the seasoned venison rack into the cooker. Cook the rack for 2 to 3 hours. Avoid exceeding 4 hours for ideal results.
Once the sous vide process is complete, remove the venison rack from the cooker and let it rest for 10 minutes.
While the steak is cooking, mix together all the ingredients for the Cowboy Butter in a bowl.
Preheat a grill or open flame to high heat (around 400F)
Sear the venison rack over the high heat for 1.5 to 2 minutes, ensuring all sides are crusted. Remove the rack from the heat once it is seared to perfection.
Spoon the Cowboy Butter over the Coffee Crusted Venison Rack, allowing it to melt and enhance the flavors. Alternatively, serve the Cowboy Butter on the side for dipping if preferred.
Slice, serve with some roasted potatoes + bacon wrapped asparagus and enjoy!