Venison Stew with Prunes | Tender Autumn Game Dish

Rinse the venison with cold water, pat it dry thoroughly with paper towels, and cut into 3-4 cm cubes if necessary. Cut the smoked bacon into small cubes and finely chop the onion. Peel and slice the carrots into rounds, and crush the garlic cloves. Lightly crush the juniper berries with the flat of a knife to release their aroma more intensely.

Melt the pork lard in a heavy-bottomed pot or Dutch oven, and render the diced smoked bacon over low heat until nicely golden brown.

Increase the heat, add the venison cubes, and sear on all sides for 5-6 minutes to form a crust. Then remove the meat from the pot onto a plate.