If you wish you can marinate the venison in oil (canola and olive oil mixed) 1 day before roasting, but it is not absolutely necessary.
For venison on vegetables pepper the meat, salt it and fry it all around in oil. Peel the soup vegetables and cut them into coarse cubes.
Mix the spices with the vegetables. Grease a large ovenproof dish (with a lid), put the vegetables on the bottom, then place the meat on top and cover with the bacon.
Fill up with red wine, put a lid on it and put it in the oven. Roast in the oven at 200 °C for 1.5 to 2 hours, covered, always pouring gravy in between.
After roasting, remove the bay leaves, cut the roast into slices, serve with the vegetables and baste with the juices.