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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
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