5 servings (aprox)
Prep time: 20 min
Cook Time: 2 to 3 hours

Ingredients:

4-5 lb venison roast
6-8 slices of bacon
1 Sprig rosemary
1 c Wine (or water)
1/4 teaspoon Ginger
1/2 teaspoon Cinnamon
2 cloves
1 1/2 teaspoons Sugar
2 tablespoons Bread crumbs
1 teaspoon Vinegar
2 tablespoons Butter
Salt and pepper

Place the rosemary in the bottom of a heavy roasting pan. Wrap the roast in the bacon and place the roast on top of the rosemary. Mix together the liquid, ginger, cinnamon, cloves and sugar, pour around roast. Season with salt and pepper. Roast in a 350°-375° oven for 2-3 hours. When done, remove from pan and place on serving platter; strain gravy into a saucepan.
Over low heat, cook juices with bread crumbs until boiling. Then add vinegar and butter; pour over roast. Serve with cranberry sauce.