In an ovenproof casserole place the venison, bones, carrots, onions, shallots, celery, garlic, bouquet garni, and white wine. Season with salt and pepper. Marinate for a minimum of 4 hours, refrigerated. Preheat the oven to 425 F. Remove the meat from the marinade, reserving the marinade. Dry off the meat with paper towels. Wrap the bacon around the meat and bake for 20 minutes per pound. Turn off the oven and let the roast stand for 10 minutes with the door partially open. Transfer the meat to a serving platter and keep warm. Strain the cooking juices into a saucepan, reserving the bones and vegetables. Dry off the bones and vegetables with paper towels. Melt the lard in a large saucepan and brown the reserved meat and vegetables. Pour in the strained cooking juices and vinegar. Bring to a boil and boil hard for 35-40 minutes. Strain the sauce. In a medium saucepan melt 1 tablespoon of the butter and whisk in the flour. Cook for 2 minutes, whisking constantly. Pour in the sauce and boil until thickened. Season with nutmeg and freshly ground black pepper. Remove the saucepan from the heat and whisk in the remaining butter. Serve with a chestnut or celery purÄe, or fresh peas.
