Venison Goulash: Gulgas di Capriolo

Name: 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