Venison Stew

Ingredients

• 2 to 3 lb. venison, cut into 1-inch cubes
• 1 large onion, coarsely chopped
• 2 carrots, peeled and cut into 1-inch pieces
• 3 ribs celery, cut into 1-inch pieces
• 16 oz. can whole tomatoes, mashed
• 1 small green pepper, chopped
• 1 whole clove
• salt and pepper to taste
• 1/4 c. quick-cooking tapioca
• 1 bay leaf
• 1 1/2 c. French dressing