In a large mixing bowl, combine cubed venison with Burgundy wine. Season lightly with salt and pepper, blend well and allow to sit at room temperature for 2-3 hours. While venison is marinating, sauté bacon in a large Dutch oven over medium high heat to render fat and brown bacon. Do not scorch the fat. Remove the bacon with a slotted spoon, chop and set aside. Remove the venison from the liquid and reserve marinade, draining the liquid well. Sauté in bacon fat until brown on all sides. Add onions, celery, bell pepper and garlic and sauté 3-5 minutes or until vegetables are wilted. Add bay leaves, thyme and sage, blending well into the meat mixture. Add reserved marinade and broth. Bring to a rolling boil, reduce to simmer and add mushrooms, tomatoes, sugar, pearl onions and 1/2 of the chopped bacon. Cover and cook until tender over medium-high heat, approximately 2 ½ hours, stirring occasionally. Additional stock may be necessary during the cooking procedure to keep the meat moist and juicy. When meat is tender, add carrots, potatoes, green onions and parsley. Season to taste using salt and pepper. Cook until potatoes are tender, but not falling apart. They should retain their cubed appearance. Preheat oven to 350 F. Place an equal amount of white beans in 8 individual au-gratin or soufflé-type dishes and place an equal amount of the venison stew over the beans. Make sure that an equal amount of garlic and pearl onions are added to each dish. Top with remaining bacon. It is important that each dish have ample sauce. Using a pastry brush, paint a small amount of the egg mixture on the rim of each dish. Cut a portion of the pie crust to fit over each rim by ¼-inch and press securely over the top of the dish to seal in the contents. Paint the top of the pastry with a small amount of egg wash for even browning. Using the tip of a pairing knife, cut two small steam vent holes in the top of the pastry. Bake until crust is golden brown and flaky, approximately 20-30 minutes.