Rinse the venison and pat dry. Rub with salt and pepper. Remove the outer skin of the garlic bulb, so that they are still connected. Heat 2 tablespoons of oil in a shallow roasting pan. Brown the meat on all sides, then add the garlic and cook briefly. Add the Laurel and deglaze with red wine. Pour in the game stock. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160 degrees) for about 1 hour.
Meanwhile, rinse and trim the green beans and cook for 10-12 minutes in boiling salted water. Drain the white beans in a sieve and rinse. Rinse, clean and halve the tomatoes. Heat the remaining oil. Add the tomatoes and cook briefly. Pluck the rosemary needles from the stems and add to the tomatoes along with the beans. Heat through and season with salt and pepper. Drain the green beans well and add to the mixture.
Remove the meat from the pan and let it rest for 5 minutes. Remove the laurel and garlic from the pan and deglaze with a little water. Stir the cornstarch with a little water and bring to a boil with the pan drippings. Season the sauce with salt and pepper. Slice the meat and serve on plates with the beans and the sauce. Garnish with laurel and the garlic.