Cook the cleaned gizzards for 1.5-2 hours until tender. Drain and set the cooking liquid to one side. Fry the onion in the lard for 10 minutes, then add the garlic, pepper and onion, and simmer for another 10-15 minutes. Season with salt, sprinkle over the paprika and then add the wine and 200ml of the cooking liquid. Add extra liquid as necessary. Cook until you have a thick sauce. Blend the finished sauce until smooth and then sieve. Dry the gizzards, coat in the breadcrumbs and fry until crispy in the hot oil. Serve together with the sauce.