1 (4 to 5 lb.) piece venison, boned and tied
Salt pork or bacon

MARINADE:

1/2 c. red wine vinegar and 1 c. water or 1 c. red wine
1/2 c. salad oil
1 bay leaf
1 lg. clove garlic, cut in half
Few juniper berries (optional)
1 tsp. rosemary or 1/2 tsp. thyme
1/4 tsp. freshly ground pepper
1 tsp. salt

Lard the venison with strips of salt pork or stud with small pieces of pork or fat bacon. Put venison in pan or bowl with the marinade. Juniper berries add to the flavor so use them if available. Let stand 1 to 3 days in the refrigerator, turning several times.

Put the meat in a roasting pan and cover with thin slices of salt pork or bacon. Cover and roast in moderate oven (350 degrees) for 1 hour, basting frequently with a little of the marinade. Remove cover and roast for half an hour. This roast should be medium; if you want rare, cook a few minutes less. Remove meat to warm platter. Pour off excess fat. Add a little flour to the pan and scrape the pan well. Add any of the marinade that is left to make gravy; strain. 6 to 8 servings.