Venison Goulash with Red Wine and Speck - HANDL TYROL

Ingredients

• 1.5 kg venison
• 100g HANDL TYROL Tiroler Speck PGI Pork Belly
• 2 tbsp clarified butter
• 3 large onions
• 2 tbsp tomato puree
• 2 tbsp flour
• 250 ml strong red wine (e.g. Rioja or Shiraz)
• 400 ml venison stock
• 3 bay leaves
• 8 juniper berries
• 4 tbsp currant jelly
• 50 ml cream