Venison Stew - cooking recipe

Ingredients

2 to 3 lb. venison, cut into 1-inch cubes
1 large onion, coarsely chopped
2 carrots, peeled and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
16 oz. can whole tomatoes, mashed
1 small green pepper, chopped
1 whole clove
salt and pepper to taste
1/4 c. quick-cooking tapioca
1 bay leaf
1 1/2 c. French dressing

Preparation

Marinate cubed venison in French
dressing for 12 to 14 hours. Drain off salad dressing
and
place venison in crock-pot.
Stir in remaining ingredients.
Cover
and
cook
on low setting for 8 to 10 hours.
Makes 6 servings.