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1
Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes.
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2
In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil.
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3
Remove from the heat, allow the marinade to cool, and submerge the venison pieces.
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4
Cover and refrigerate overnight.
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5
Remove the meat from the marinade and pat dry with towels, reserving marinade.
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6
In a heavy-bottomed Dutch oven, heat the lard until smoking.
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7
Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan.
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8
Sear until deep golden brown all over, then remove to a plate.
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9
Repeat the process until all the meat is done.
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10
Add the flour and speck to the pan and bring to a boil.
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11
Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil.
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12
Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender.
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13
Remove from the heat and discard the herb sprigs, bay leaf, garlic, peppercorns, and juniper berries.
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14
Stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately garnished with montasio.
