Cut larding pork into strips about 1/3 inch wide and 2 inches long. Roll them in the mixed salt, pepper and ginger and insert in the larding needle. Pull the strips through the meat at evenly spaced intervals, leaving both ends of the fat showing at the surface. Or ask the butcher to do this for you to save kitchen time and nerves.
Rub the meat with any remaining seasonings, then with the olive oil. Place it in a roasting pan and pour over it the melted butter. Roast in a moderate oven (350°) for 2½ to 3 hours, or until the meat is brown and tender. Baste often with meat stock or bouillon.
When the roast is tender and cooked through, remove it from the pan to a hot serving platter and keep it warm. Skim the fat from the gravy. Rub the flour and butter together and make a smooth paste with a little meat stock; add this to the gravy in the pan, stir, mix in the dry wine and boil a few minutes. Add the currant jelly, grated orange peel and Madeira or port. Cook until thickened.
Serve the venison hot, garnished with currant jelly.