Crock-Pot Venison Stew - cooking recipe

Ingredients

2 to 3 lb. venison cut into 1-inch cubes
1 1/2 c. French dressing
2 carrots, cut in 1/2-inch pieces
1 large onion, coarsely chopped
1 small green pepper, seeded and coarsely chopped
3 stalks celery, cut into 1/2-inch pieces
1 (16 oz.) can whole tomatoes, mashed
1/4 c. quick-cooking tapioca
3 whole cloves
2 bay leaves
salt and pepper

Preparation

Marinate
cubed venison in French dressing for 12 to 24 hours. Drain
off
dressing
and\tplace venison in crock-pot. Stir
in remaining ingredients.
Cover and cook on low setting for 8 to 10 hours.
Serves 4 to 6.