In a heavy-bottomed pot, heat oil on medium-high. Season venison with salt and pepper and sear on all sides; remove and set aside.
Turn down heat to medium and add carrots, onion and sweet potato; sweat for 5 minutes. Add venison and remaining ingredients (except bread), stir well, then bring to a simmer and cover on low for 3 hours.
Ladle piping hot into a large, insulated food container. On the ice, serve in bowls with bread slices.