Mix together 2 gallons of water and 6 Tbsp of salt in a large pot or any food container and place the deer meat in it, add some ice on top and cover with lid. Place it in the refrigerator for 24 hours.
Preheat oven to 380 degrees F.
Heat the oil in the roasting pan over medium heat. Add diced onion and sauté until nice and golden.
Add lemon and cook for 1 minute, stirring frequently.
Place the venison into the roasting pan, add white wine and cook for about 2-3 minutes on each side.
Remove from the heat. Add paprika, bay leaf, garlic, salt and pepper, and mix well with spatula.
Place the roasting pan into preheated oven and cook for 2 1/2 hours.