We will trim the venison roast, cut it into pieces, and pound it. We will dice the bacon with mirepoix and onion and sprinkle it into the GN (gastronomy container). On this prepared base we will place the roasts and in the first step we will sear them. After searing, we will pour the prepared base of sautéed purée and flour, wine, jam, lemon, and vinegar, along with wild spices, over the seared roast with vegetables, and in the second step, we will braise until tender.