Venison Stew Recipe - Cooking Index
Venison Stew Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Tenderized venison - (to 3 lbs) - cut 1" cubes |
| 1 | Green pepper - chopped | |
| 1 1/2 cups | 355ml | French dressing |
| 1 cup | 62g / 2.2oz | Onion - chopped (large) |
| 2 | Carrots - pared, and | |
| Cut into 1" pieces | ||
| 3 | Celery stalks - cut in 1" pieces | |
| 1 | Whole tomatoes - (16 oz) - mashed | |
| 1/4 cup | 59ml | Quick cooking tapioca |
| 1 | Clove garlic | |
| 1 | Bay leaf | |
| Salt - to taste | ||
| Freshly-ground black 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.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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