Melt the butter in a large saucepan over medium heat. Stir in the onion and garlic then saute for 3 to 4 minutes. Stir in the brown sugar then saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne, chilli powder, coriander and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
Meanwhile, heat the oil in a large frypan 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 frypan and add the venison to the empty side of the frypan. Season the meat with salt to taste then saute for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering saucepan
Mix everything together thoroughly then let simmer for about 20 more minutes.
Black beans are available in the dry and whole foods section of your supermarket and in health food shops. You may also be able to find the tinned variety, which will also work fine of this recipe.