Making the Sauce:

Melt butter in a large pot or Dutch Oven over medium heat.

Stir in the chopped onion and minced garlic, and sauté for 3 to 4 minutes.

Stir in the brown sugar and sauté for 2 to 3 more minutes.

Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt.

Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.

Cooking the Venison Mixture:

Meanwhile, heat the oil in a heavy skillet or  large cast iron skillet over medium-high heat.

Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned.

Move the bacon to one side of the skillet and add the venison to the empty side of the skillet.

Season the meat with salt to taste and sauté the meat for 15 minutes, or until well browned on all sides.

Add the beans mixing all ingredients together well.

Now transfer this mixture to the large simmer pot or Dutch Oven.

Mix all ingredients together thoroughly and let simmer for about 20 more minutes.