In a heavy 4-quart stockpot, heat olive oil. Dust venison with flour and brown quickly in hot oil. Remove venison. Melt butter in stockpot and sauté onion, garlic and green pepper for 6 to 8 minutes, stirring occasionally. Add orange juice and deglaze the pan. Add chili powder, cumin and tomatoes and simmer for 10 minutes. Add venison and beans. Mix thoroughly, reduce heat and simmer 1 hour, stirring occasionally. If chili gets too thick, add additional orange juice. Stir in H cup Thai chili pepper sauce. Adjust seasoning with salt and additional Thai chili pepper sauce. Serve with steamed rice and crusty French bread.
Serves six to eight generously.