Put the venison roast in the crockpot.
Lay the bacon on top.
Cook for 6 to 8 hours on low, until the venison is tender.
Remove the venison from the crockpot and let cool until you can handle it.
Set aside the bacon.
Remove the venison from the bone and cut into 1 inch chunks. Set in dish and cover to keep warm.
Cut the bacon into 1 inch dice.
Heat the olive oil in a medium saucepan.
Cook the onion until tender.
Add the bacon pieces and cook a few minutes more.
Stir in the flour until incorporated and immediately add the broth.
Cook untl bubbly.
Season to taste with salt and pepper.
Pour the warm sauce over the venison and stir until coated.
Serve immediately or place covered in a warm oven until you are ready.