|Venison||3 Pound, cut into 1 inch cubes|
|French dressing||1 1⁄2 Cup (24 tbs)|
|Carrots||2 , pared and cut into 1 inch pieces|
|Onion||1 Large, chopped|
|Green pepper||1 Small, seeded and coarsely chopped|
|Celery stalks||3 , cut into 1 inch pieces|
|Canned whole tomatoes||16 Ounce, mashed (1 Can)|
|Quick-cooking tapioca||1⁄4 Cup (4 tbs)|
Marinate cubed venison in French dressing for 12 to 24 hours in refrigerator.
Drain off salad dressing and place venison in crock pot.
Stir in remaining ingredients.
Cover and cook on low setting for 8 to 10 hours.
Serving size: Complete recipe
Calories 3738 Calories from Fat 1890
% Daily Value*
Total Fat 213 g328.1%
Saturated Fat 31.1 g155.4%
Trans Fat 0 g
Cholesterol 245 mg81.7%
Sodium 4056.3 mg169%
Total Carbohydrates 166 g55.4%
Dietary Fiber 21.1 g84.5%
Sugars 86 g
Protein 309 g618.5%
Vitamin A 524.9% Vitamin C 251.3%
Calcium 52.5% Iron 282.4%
*Based on a 2000 Calorie diet