I'll echo what Heym says.
No need for bacon or foil, and be careful of overcooking. And don't use wine with it while cooking! Wine kills venison - it's astringent and dries out the meat. The flavour obviously complements well, but you need to keep meat and wine separate until the end.
Get the joint out of the fridge early, baste with olive oil and cover with chosen herbs and spices. Let it sit long enough to come to room temp (common mistake is to try to cook when the inside of the meat is still close to freezing). Heat oven to at least 200c. Put meat in. Leave in for no more than 25 mins for roe, 35 for fallow. Take out, put on cutting board and tightly cover with foil. Leave to rest for at least 15 mins. Meanwhile use pan juices and wine/port to make heavy.
The perception that you need to use bacon to keep it moist arises because people think you need to cook it long and low, like a pork or lamb leg. That driesdries it out horribly. You should be aiming to cook it like a really good but of beef - fast and hot, aiming for pink in the middle.
You also need to serve on heated plates. The meat does cool a fair bit when resting, and serving on cold plates really speeds this up.
Almost no part of a roe deer responds well to classic slow cooking - there isn't usually enough fat. Stewing meat (diced shoulder, flank etc) can slow cook well, but again, it's best to leave the wine out until very near the end, and be careful with the amount of salt.