Venison Stew



2 to 3 pounds tenderized venison, cut into 1 inch cubes

1 green pepper, chopped

1 1/2 cups French dressing

1 large onion, chopped

2 carrots, pared and cut into 1 inch pieces

3 stalks celery, cut in 1 inch pieces

1 16 ounce can whole tomatoes, mashed

1/4 cup quick cooking tapioca

1 whole clove garlic

1 bay leaf

salt and pepper to taste



Marinate venison in French dressing for 12 to 14 hours. Drain off

dressing. Put meat in with other ingredients in crockpot. Cook on low

heat for 8 hours.