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Venison Stew
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2 to 3 lbs. venison, cut into 1 inch
cubes
1 1/2 c. French dressing
2 carrots, pared and cut into 1 inch
pieces
1 lg. onion, coarsely chopped
1 sm. green pepper, seeded and
coarsely chopped
3 stalks celery, cut into 1 inch
pieces
1 can (16 oz.) whole tomatoes, mashed
1/4 c. quick cooking tapioca
1 whole clove
1 bay leaf
Salt and pepper
Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in crockpot (slow cooker). Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. 6 to 8 servings (about 3 quarts.)
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