Roe deer leg in the oven

1. Peel and slice the onion into half rings. Put all the ingredients for the marinade in a large bowl and mix. Put the meat in the marinade and put it in the refrigerator to marinate for 2 days. Turn the meat over a couple of times a day.
2. Turn the oven on 180 degrees. Prepare a baking sheet and a sleeve. Cut the smoked bacon into slices and put half of it on the bottom of the sleeve. Peel and squeeze the garlic through a press. Grease the meat with it (you can stuff it). Put the roe deer on top of the fat and cover with the second half of the fat. Cut the bell pepper into 4 parts and put it in the sleeve (to clean or not - this is for personal reasons). Put whole chili peppers in the same place. If you clean it, it will be very sharp, so for peeled pepper it is better to take half of one. Put the sliced tomato on the meat with bacon and squeeze out the lemon juice. You can also put lemon slices in your sleeve, it won't be worse. If desired, season the vegetables (add salt, for example). a sprig of rosemary goes well in such dishes. The smell - the song will be.
3. Tie the edges of the sleeve, pierce it with a toothpick or a knife (so that there is a place to go out a couple), put it in the oven for 1.5 hours. After that, cut the sleeve, remove the top layer from the meat (lard, tomatoes, etc.) and bring it to a crust (20-30 minutes is enough for this, you can sometimes pour juice).
4. Let the finished meat stand for 10 minutes in the room. And then you can cut and eat. Such meat is very successful and cold - for sandwiches and tortillas.
Enjoy!