Roe deer baked in the oven

1. Put the roe deer meat in a pickling container. Cut the peeled kiwis into small cubes and smear them on the meat from all sides. Salt the meat (generously).
2. Mix the lard (melted pork fat), vegetable oil and dry spices. Crush some viburnum berries here. Add everything to the meat and coat it well. You can cook the meat further, or you can let it marinate for 2 hours.
3. Put the parchment on a baking sheet and brush it with oil a little. Peel the onion and cut into thick rings. Place the onion on a baking sheet. Place a bay leaf under the onion. Cut the smoked bacon into small cubes and lay out an even layer on parchment. Put the roe deer on top, pour the juice and marinade on the meat too. 
4. Bake the meat in the oven at a temperature of 185-200 degrees for 2 hours. For the first 15 minutes, you can hold the meat covered with parchment so that it steams a little.
5. Cut the peel from the orange and cut it into thin strips. Squeeze out the juice. Mix the juice, zest and a little coarse pepper mixture.
6. Let the finished meat stand for 10 minutes, then transfer the meat to a dish, pour over the orange sauce. Decorate with viburnum berries and whatever else you want.
Have fun!