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Venison Stew

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Venison stew recipe made with green pepper, onion, carrots, celery, tomatoes and garlic.

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:

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