Pre-heat oven to 300 degrees.

Dry cut meat with a paper towel for optimal browning. In a sizzling hot Dutch oven, cook venison until golden brown in batches and remove to a plate.

Add a little of the wine to the pot to deglaze the pan and scrape all the brown bits up.

Add olive oil to the Dutch oven along with the onions and carrots. Cook the vegetables until they are translucent, then add the garlic cloves. Cook vegetables and cloves for another minute.

Add the tomatoes and the wine to the pot and stir gently. Add venison to the mixture. Place the pot in the oven and cook covered on for about 1 hour and 45 minutes, or until fork tender.

Serve over rice with a side salad and crusty bread.