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Venison Stew

2 pounds tenderized venison - (to 3 lbs) -- cut 1" cubes
1 green pepper -- chopped
1 1/2 cups French dressing
1 large onion -- chopped
2 carrots -- pared, and cut into 1" pieces
3 celery stalks -- cut in 1" pieces
1 can whole tomatoes - (16 oz) -- mashed
1/4 cup quick cooking tapioca
1 whole clove garlic
1 bay leaf
Salt -- to taste
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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