Peel and cube the carrot and celery. Rinse and pat dry the leek then finely dice. Heat 4 tablespoons olive oil in a large skillet and brown the venison in batches over high heat. Remove the meat from the pan and set aside. In same pan, melt the butter and saute the chopped vegetables. Return meat to the pan and season with salt and pepper. Pour in half of the wine and let reduce by a 1/3 over medium heat.
Add the stock and simmer over low heat.
Simmer uncovered about 1 hour and 40 minutes, stirring occasionally. Add in a little water if necessary.
Rinse, spin dry and slice the endive into 4 halves and place on a baking sheet. Season with salt and pepper, drizzle with a little olive oil and sprinkle with the remaining wine. Bake in a preheated 220°C (approximately 425°F) oven and cook for 15 minutes.
Stir the cream into the finished stew and boil for a few minutes. Season with salt and pepper to taste and serve with the chicory.