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:
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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Venison Recipes Index
Crockpot Venison Recipes
Beef Recipes Index
Ground Beef Recipes Index
Pot Roast Recipes
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