Rub meat with salt, Vegeta, pepper, thyme and cover with bacon slices.
Place the meat in a tin with lid, add oil, 200 ml of water, cover and bake in oven preheated at 170°C for about one hour.
Take out the meat, add onion cut in quarters and finely grated carrot.
Return to oven, increase temperature to 200°C and bake for another 50 minutes.
Take out the meat. Mix onion, carrot and roasting sauce well with electric blender.
Mix Gussnel into the remaining water, add sour cream and cranberry jam.
Bring to the boil, add the sauce and diced cheese. Briefly boil altogether.
Cut the deer backstrap into thin slices, top with sauce and serve with mashed potatoes, boiled broccoli or any other vegetables.
Blueberry jam can be used instead of cranberry jam.