Marinate the haunch for 24 hours.
Remove from marinade and rub all over with oil.
Dab all over with pats of butter and wrap around with the fat bacon.
Smear a sheet of greaseproof paper on both sides with olive oil.
Wrap the meat in the greased paper.
Place in a covered roasting tin, or wrap in foil.
Roast in a hot oven (500 degrees) for 15 minutes per pound,
Reduce the heat to 300 degrees.
Baste frequently.
15 minutes before the end of the cooking time
Unwrap the haunch
Remove the bacon strips
Sprinkle flour over the top of the haunch
Baste well
Return to a hot oven for 10 – 15 minutes.
Place haunch on serving dish
Pour off all but 1 tablespoon of fat from the roasting tin.
Add the flour and cook till brown.
Remove from heat and gradually add the burgundy and lemon, or orange juice.
Bring to the boil, stirring all the time
Simmer for a few minutes.
Adjust the seasoning.
Serve with seasonal vegetables and redcurrant jelly with the venison.