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Venison Stew

2 pounds of tenderized venison - (to 3 lbs) ; cut 1" cubes
1 green pepper, chopped
1 cup of French dressing
1 large onion, chopped
2 carrots, pared, and cut into 1 inch cubes
3 celery stalks, cut in 1" pieces
one 16 ounce can of whole tomatoes, mashed
1 cup of quick cooking tapioca
1 whole clove garlic
1 bay leaf
salt & freshly ground black pepper,  to taste

Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow-cooker with other ingredients. Cook on LOW heat for 8 hours.
 

 

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