Bring marinade to the boil, cool, then pour over the venison. Cover and leave in a cool larder or the bottom of the refrigerator for 3-5 days, turning once or twice daily.
Brown the meat in a few tablespoons of oil in a sauté pan, then remove the meat to an oval earthenware dish in which it will fit snugly. Cover the meat in strips of bacon. Brown the diced vegetables in the sauté pan a