Place beans in a large pot, and cover with 2 1/2 quarts water. Bring water to a boil, and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat, and soak beans for 1 hour.
Drain the beans, and return to pot. Add olive oil, chicken broth, garlic, onion, celery, bay leaves and peppercorns, and bring to a boil. Cover, reduce heat to low, and simmer for two hours or until beans are tender.
Heat oil in a large skillet over medium heat. Add venison sausage, and brown evenly. Add 1 cup of the liquid from the beans, garlic, plum tomatoes, tomato puree, vinegar and sugar. Heat until thickened, about 5 minutes. Season to taste with salt and pepper.
Drain beans in a colander, and spoon a serving portion into bowls or serve family-style in a large bowl. Spoon sausage mixture over beans, and top with parsley.