Wild Boar Ragout in Red Wine with Dried Cranberries | Tender Forest Game Dish

Rinse the wild boar meat, pat it dry, and cut it into 3-4 cm cubes. Finely dice the smoked bacon, finely chop the onion, slice the carrots into rounds, and crush the garlic.

Melt the lard in a heavy cast-iron pot and render the smoked bacon over 3-4 minutes until crisp.

Remove the bacon cracklings, then sear the wild boar cubes in batches in the hot fat over high heat until a nice golden-brown crust forms all around. Transfer the meat to a bowl as well.