Fold the two venison straps over and set them side-by-side. Truss them together with kitchen twine so that they are uniform in shape.
Slip pieces of pork fat in the nooks and crannies.
In a non-reactive bowl, combine the garlic, juniper berries, bay leaves, thyme, black pepper, olive oil, salt and red wine.
Marinate for 1-3 days, covered in the refrigerator.
Remove the meat from the marinade and pat it dry with paper towel. Set it in a roasting pan and cover it in strips of bacon.
Preheat the oven to 375 degrees F and cook the roast for 45 minutes, until internal temperature is 130° to 140° F.
Remove the roast and let it rest on a cutting board for 15 minutes, then slice and serve.
Optional: separately, sauté some mushrooms in a pan add the marinade and reduce by half. Serve it alongside the roast.