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Friday, August 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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VENISON STEW
Soups
Contributed by: Geneva Koontz Roach
Ingredients:
  • 2-3 pounds tenderized venison, cut into 1-inch cubes
  • 11â�„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, cut into 1-inch pieces
  • 1 (14.5 oz.) can whole tomatoes, mashed
  • 1â�„4 cup quick cooking tapioca
  • 1 whole clove garlic
  • 1 bay leaf
  • Salt and pepper
Marinate the venison in the dressing for 12 to 14 hours. Drain off the dressing and put the meat in a slow cooker with the other ingredients. Cook on low heat for 8 hours.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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