2 pounds venison steak, 3/4 inches thick
1/2 cup flour
1 teaspoon each salt and pepper
3 tablespoons shortening
1 15-ounce can tomato sauce
1/2 cup beef broth or red wine
2 tablespoons Worcestershire sauce
1/2 cup diced onion
1/2 cup diced pepper
1 2.25-ounce can sliced ripe olives

Cut the steak into 6 pieces and pound the flour into the meat. Season it to taste and brown in shortening. Place in a baking pan. Combine the remaining ingredients and pour over the steak. Cover and bake at 325°F for 1½ hours. Serve over noodles or rice.