Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and sauté for 3 to 4 minutes. Stir in brown sugar and sauté for 2 to 3 more minutes. Then stir in red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder and salt. Simmer for 30 minutes or until mixture is reduced by half.

Meanwhile, heat the oil in a large skillet over medium high heat. Stir in the bacon and fry foe 3 minutes. Move bacon to one side and add the venison to the empty side. Season the meat with salt and sauté for 15 minutes. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.

Mix everything together and let simmer for 20 more minutes.