18 venison chops
Cooking oil
Green peppers, sliced
Celery chunks and leaves
Olive oil
1 lg. can tomato paste
3 c. water
Salt and pepper
Rosemary
Garlic salt
Oregano
Onion salt
Romano cheese, grated

Brown chops in oil and drain. Place in roaster or casserole dish. Saute green pepper, celery chunks and leaves in olive oil. When done, add tomato paste, water, salt, pepper and other seasonings to taste.

Add generous amount of Romano cheese, at least 3/4 cup. Simmer sauce about 15 minutes. Cover chops with sauce and bake about 1 hour and 30 minutes at 350 degrees.