1 lb. thinly sliced venison
Flour
Oil
1 lg. onion, chopped
6 slices bacon, sliced into large pieces
4 sm. cans tomato puree
1 clove garlic, crushed
1 green pepper, chopped
1/2 c. red wine
1/2 c. beef stock
1 tsp. rosemary (fresh if possible)
Salt and pepper to taste
4 oz. sliced mushrooms, sauteed in butter
10 black olives
4 1/2 oz. thinly sliced Mozzarella cheese

Coat the meat with flour and brown in hot oil; remove to a casserole dish. Brown the onion and bacon; add tomato puree, garlic, green pepper, wine, stock, rosemary, and seasoning. Pour this over the meat.

Cover and cook at 325 degrees for 2 hours. Ten minutes before serving, add the sauteed mushrooms and olives; place the cheese on top. Place under the broiler until cheese is melted. Serve with noodles or rice.