1 (4 to 5 lbs.) piece boneless venison
1 qt. buttermilk
1/4 lb. sliced bacon
1 tsp. salt
1/4 tsp. pepper
2 to 4 tbsp. sour cream (optional)
Pinch sugar
1/4 c. red wine or 2 tbsp. red wine vinegar

Soak the venison in buttermilk to cover for 2 to 3 days, turning once or twice. Remove the meat and place in roasting pan, reserving the buttermilk. Cover the meat with bacon and roast, covered, in a moderate oven (350 degrees), for about 20 minutes to the pound. Add a little water and baste frequently. Add more bacon after about 40 minutes, putting it over the top of the roast when you turn it. If you use an oven thermometer, the roast will be rare at 135 degrees, medium at 140 degrees, and well done at 150 degrees. Unless the venison is old and therefore tough, it should be pink, if not rare. For the last 15 minutes of cooking, add salt and pepper, remove cover, and let the meat brown. To make gravy, remove meat from roaster and scrape all the brown bits from the bottom of the pan into the gravy. Thicken with a little flour and water paste. Add 1/2 cup of sour cream or buttermilk, sugar, and vinegar or wine. If not using sour cream, use 1 cup buttermilk. Strain gravy. Six to 8 servings.