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

Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in crockpot (slow cooker). Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. 6 to 8 servings (about 3 quarts.)