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

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.