In the saucepan, bring the wine, stock, bay, thyme, red pepper flakes, orange zest, and cloves to a rapid boil. Reduce to
Cut strips from the sidemeat, one for each piece of venison. Make a small incision in the center of each piece of venison and insert the larding of sidemeat into it.
Heat the fat in the bottom of the Dutch oven over high heat and brown the venison well on all sides. Remove the meat and reserve. Add the onions and sauté with the sugar until lightly browned. Add the flour and cook, stirring, for 3 minutes. Slowly add the wine and stock, stirring all the while. Add tomatoes, return the venison to the pot, and bring to the boil. Cover and place in the preheated oven. Cook very slowly for 3 hours. Remove lid and skim any fat or impurities from the surface. Mash the anchovies and garlic together into a paste. Stir into the stew re-cover, and