Venison is another word for deer meat, and it is lean because deers get a shitload of exercise. The term "barding" refers to wrapping it in bacon or another fatty substance in order to help it keep moist while it cooks.
The sauce will be reminiscent of a classical French creation, complete with the stocks and the deglazing and the rest. If you are using homemade stock, or really really good store bought luxury stock, this sauce may be one of the greatest things youve ever had with meat in your life.
