For the roast venison cut bacon into strips, roll in salt and pepper and put in the refrigerator.
Remove skin from roe deer, lard, salt, pepper and rub with juniper berries. Heat oil, brown meat on all sides, pour hot beef broth over it and roast until tender, pouring gravy over it several times.
Whisk sour cream and flour, thicken gravy with it, boil well. To serve, cut the roast venison into slices, sieve the sauce and pour over it.
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