Tender roe deer with rosemary and thyme, baked in a sleeve

Roe deer meat is now available, as farms have appeared that raise it. Previously, such exotic meat could be tasted by those who hunted. But having become the owner of such an unusual meat product, not everyone knows how to cook it correctly. Roe deer or wild goat has a specific smell, so before cooking it is soaked for a long time, and then be sure to marinate; if this is not done, the meat will be dry.

1. Calories
   175,69 kcal
2. Protein
   17,55 gram
3. Fat
   11,47 gram
4. Carbohydrates
   0,69 gram
5. ~ Time
   2 H 2 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. The meat of roe deer

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   2000 g
2. Smoked bacon
   200 g
3. Mineral water

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   2 cup = 400 g
4. Mayonnaise

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   200 ml = 200 g
5. White onions

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   1 piece = 80 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste
8. Rosemary

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   3 branches = 12 g
9. Thyme / thyme

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   3 branches = 3 g

Steps:

1. 
   If the roe deer meat is frozen, first defrost it, then soak it in cold water for 24 hours to get rid of blood and odor. Remove from the water, dry and cut into pieces of approximately 200 g. Grate the peeled onion or chop in a blender. Choose young roe deer meat. If the roe deer is an adult, then it needs to be soaked in water with the addition of vinegar, otherwise the meat will be tough.
2. 
   Sprinkle the roe deer pieces with salt and pepper. Make a marinade by mixing mineral water, yogurt and onion, pour it over the meat, stir and marinate in the refrigerator for 24 hours.
3. 
   Cut the bacon into thin slices, place half of them on the bottom of the baking sleeve, place pieces of meat on top and cover with the remaining bacon. Place sprigs of rosemary and thyme between pieces of meat.
4. 
   Tie the bag tightly on both sides and prick it with a needle in different places to allow steam to escape. Place in a preheated oven and bake at 180 ℃ for 90 minutes.
5. 
   Place the baked roe deer meat on a plate, pour over orange juice and garnish with fresh viburnum.