Render the bacon in a heavy bottom pot until crispy; remove with a slotted spoon and reserve; add olive oil to the rendered bacon fat in the pot. Season venison and dredge in flour; add it to the pot with the onions, browning it well on all sides. If any oil remains, add flour to absorb and make a roux. Add the red wine and beef stock or broth, slowly stirring to prevent lumps. Add the tomato puree; bring to a simmer, cover and cook for 1 1/2 hour. Add Yukon Gold potatoes, carrots, rutabaga and fresh thyme; cover and simmer for 20 minutes. Add celery, leeks and reserved bacon; return to a simmer and cook until all vegetables are tender, approximately 15 minutes. Adjust consistency if needed with more stock and season with salt and black pepper.