Rinse the sauerkraut under cold running water and soak in a baking dish for perhaps another 10 to 20 min. to reduce the acidity.
Omit the bacon with the lard in a 5-liter saucepan and sauté the onions in it for 6 to 8 min. until light, stirring occasionally. Add the garlic for another 2 min., add the meat and stir-fry until hearty. Now remove the saucepan from the stove, add the paprika and sauté briefly, pour in half of the game stock and boil off the drippings.
Pour the sauerkraut over it and sprinkle with caraway seeds. Then add the rest of the stock, into which the paradeis pulp has been stirred.
When everything boils repeatedly, let it simmer tightly with the lid closed at a very low temperature for 1 hour. Occasionally it may be necessary to add a little game stock or water to keep the sauerkraut wet.
As soon as the meat is cooked, pour the sweet and sour cream together, stir in the flour with the hand mixer and stir the mixture leisurely into the saucepan. Everything must make lightly from new for 10 min and is then seasoned with salt.
Our tip: use a deliciously spicy bacon for a delicious touch!
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