Instructions: Gently pound and flatten venison steaks with a meat hammer or the back of a small skillet until they are about 1/3-inch thick. Heat the oil in a large heavy saute pan and quickly brown the garlic cloves and then discard them. Very quickly brown the meat on both sides in the same oil. Season well with salt and pepper. Remove and keep warm.

Add the tomatoes to the pan with the oregano, red pepper and wine and season well with salt and pepper. Cook quickly until the tomatoes are soft but reduced to a pulp. Stir in the olives or capers and serve immediately over the steaks.

This recipe yields 6 servings.

Comments: Be sure to use tender steaks cut from the loin or leg for this recipe. Be careful not to overcook. Meat should be rare to medium-rare at most or else it will be tough and dry. The key to this dish is the use of fresh herbs.

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