In a large bowl, add the venison cut into large cubes, the coarsely chopped onion, the garlic cut in half, and all the spices. Add enough wine to cover the meat (about half a bottle). Refrigerate for 12 hours to marinate, stirring 1-2 times in between.

Peel the pearl onions, and cut the carrots and celery into large pieces. Strain the meat from the marinade, discarding the liquid to avoid a heavy dish, and keep the rest of the marinade ingredients.

In a pot, add the olive oil and on high heat, sauté the meat after patting it dry. After 10 minutes, add the vegetables and the marinade ingredients and sauté for another 5 minutes. Deglaze with the wine (about half a cup). Then add the tomatoes and sugar, and continue cooking for another 5 minutes. Add enough hot water to cover the dish and simmer for an hour and a half.