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SLOW OVEN VENISON STEW

2 lb. venison meat
2 medium onions, cut up
3 stalks celery, cut
4 medium carrots, cut up
1 c. tomato sauce or juice
1/3 c. quick cooking tapioca
1 Tbsp. salt
1/4 tsp. pepper
1/2 tsp. basil
2 medium potatoes

Combine meat, onions, celery, carrots, tomato juice,
tapioca, salt, pepper and basil in a 2 1/2-quart casserole.
Cover tightly; bake in slow 300 degrees oven for 2 1/2 hours. Stir
potatoes into stew and continue cooking, covered, 1 hour or
until meat and vegetables are done. Stir occasionally. Good
with beef too.

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