Cut the game into large pieces, melt the lard and stir-fry the diced onions in it. Add crushed garlic, extinguish with wine and season with enough paprika. Pour in the game stock and bring to a boil. Add the meat, bay leaves and lemon skin and let it simmer gently for 1 1/2 hours. When the meat is tender, season with pepper, salt, vinegar and the finely chopped chili pepper. Serve with potato skins, spareribs or potato gratin.
Tip: Lemons add a fresh touch to dishes. Choose deliberately ripe, rich yellow lemons!
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