Venison Haunch in Red Wine with Cranberries | With Crispy Croquettes

Render the diced smoked bacon in the pork lard in a deep, heavy cast-iron pot until crispy, then remove the crispy bacon pieces.

Season the venison cut into larger cubes with salt and pepper, then sear it all over on high heat in the hot fat remaining in the pot until nicely browned. Once browned, remove the meat to a bowl as well.

In the remaining drippings, sauté the finely chopped yellow onion, sliced carrots, and minced garlic, then add the juniper berries crushed with the flat of a knife blade.