Venison Stew

INGREDIENTS:

• 2 to 3 lbs. tenderized venison, cut into 1-inch cubes
• 1 1/2 cups French dressing, vinaigrette or marinade
• 1 green bell pepper, chopped
• 1 cup chopped onion
• 2 carrots, peeled and cut into 1-inch pieces
• 3 stalks celery in 1 inch pieces
• 1 can (14.5 oz.) whole tomatoes, mashed
• 1/4 c. quick cooking tapioca
• 1 whole clove garlic
• 1 bay leaf
• Salt and pepper to taste

PREPARATION: