Venison Stew

[Bobcat]

Venison Stew

2-3 lbs. tenderized venison, cut into 1 inch cubes
1 green pepper, chopped
1 1/2 c. French dressing
1 lg. onion, chopped
2 carrots, pared and cut into 1 inch pieces
3 stalks celery in 1 inch pieces
1 can (16 oz.) whole tomatoes, mashed
1/4 c. quick cooking tapioca
1 whole clove garlic
1 bay leaf
Salt and 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.

[jdickey]

:)Hey Bobcat.. just fired up this recipe for your VENISON STEW.... man-o-man ... what a way to die! so far I've eaten three bowls!

I had to try this recipe... never heard of tapioca in a stew! I must confess, I did tweak your recipe a bit.. I added some potatoes and a little cilantro. (can't have a stew without potatoes!)

If I die... it's your fault.... gotta go get another bowl, as soon as I knock my son out of the way!

[Bobcat]

Isn't that a good one!! You just got me fired up to pull a pronghorn roast out of the freezer.

Bob

[jdickey]

;DHey B.C.... I just used the last of my elk stew meat, but it was worth it!