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Categories:
venison onion carrots celery tomatoes green pepper clove salt quick-cooking tapioca bay leaf French dressing
Viewed: 102 - Published at: 6 years agoIngredients
- 2 to 3 lb. venison, cut into 1-inch cubes
- 1 large onion, coarsely chopped
- 2 carrots, peeled and cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 16 oz. can whole tomatoes, mashed
- 1 small green pepper, chopped
- 1 whole clove
- salt and pepper to taste
- 1/4 c. quick-cooking tapioca
- 1 bay leaf
- 1 1/2 c. French dressing
Method
- Marinate cubed venison in French
- dressing for 12 to 14 hours. Drain off salad dressing
- and
- place venison in crock-pot.
- Stir in remaining ingredients.
- Cover
- and
- cook
- on low setting for 8 to 10 hours.
- Makes 6 servings.
