Venison Ragout with Cranberries | Crispy Homemade Potato Doughnuts

Rinse the venison stew meat, pat it dry, and cut it into even, approx. 3x3 cm cubes. Finely chop the onion and garlic, and slice the peeled carrots into thin rounds.

In a heavy, thick-bottomed pot, melt the lard. Heat it until very hot, then brown the diced venison in batches over high heat until a nice golden-brown crust forms all over. Transfer the browned meat cubes to a bowl.

In the remaining fat, sauté the finely chopped onion until translucent, then add the minced garlic and sliced carrots. Sauté together for 2-3 minutes.