2 lbs. round venison steak (1 inch thick)
6 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. oregano
1 clove garlic, crushed
3 tbsp. shortening
6 med. potatoes, sliced
2 med. onions, sliced
2 carrots, sliced or strips
1 green pepper (optional)
3 c. beef bouillon

Cut steak into serving pieces. Pound in mixture of 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, oregano and garlic into venison. Brown in shortening, place in one layer on bottom of 3 quart oval baking dish.

Layer half of potatoes, onions, carrots and pepper on top; sprinkle with half remaining salt, pepper and flour. Repeat. Pour bouillon over top. Bake, covered, in moderate oven (350 degrees) 1 hour; uncovered 1/2 hour. Serves 6.