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.