Venison Goulash: Gulgas di Capriolo

Ingredients

• 4 pounds venison shoulder
• 1 carrot, cut into 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• 2 Spanish onions, cut into 1/2-inch dice
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 6 sage leaves
• 6 cloves garlic
• 6 peppercorns
• 6 juniper berries
• 1 bottle dry red wine
• 1/4 cup lard
• Salt and pepper
• 3 tablespoons all-purpose flour
• 4 ounces speck, cut into 1/4-inch dice
• 1 1/2 teaspoons ground cinnamon
• 4 cloves
• 1 cup sour cream
• 2 tablespoons roughly chopped flat-leaf parsley
• Grated montasio, for garnish

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