VENISON STEW - Version 1

3 pounds venison cubed, floured and fried in butter
3 cloves garlic
2-1/2 cups hearty red wine
2 small cans tomato paste
8 TB olive oil
2 large cans pitted black olives - sliced
2 red peppers - sliced

Heat oil and simmer, peppers and garlic until soft.  Add
oregano, tomato paste and wine.  Simmer until tasty. Add venison
and sliced olives.  Layer over cooked lasagna noodles.  Top with
grated Parmesan cheese.