Ingredients:
- 2 to 3 lbs. of chopped tenderized venison
- 3 stalks of celery in 1 inch pieces
- 1/4 cup. fquick cooking tapioca
- 1 bay leaf
Directions:
- Marinate venison in French dressing for approx. 12 to 14 hours.
- Next drain off dressing.
- Now you can put meat in slow-cooker with other ingredients.
- Cook on low heat for approx. 8 hours.
- Serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.66 Kcal (2465 kJ) | ||
| Calories from fat | 519.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.76g | 89% | |
|---|---|---|---|
| Sodium | 619.53mg | 26% | |
| Potassium | 498.74mg | 11% | |
| Total Carbs | 17.46g | 6% | |
| Sugars | 8.29g | 33% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 124.1mg | 207% | |
| Vitamin A | 1mg | 35% | |
| Iron | 14.7mg | 81% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 172.35 Kcal (722 kJ) | ||
| Calories from fat | 152.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 89% | |
|---|---|---|---|
| Sodium | 181.38mg | 26% | |
| Potassium | 146.02mg | 11% | |
| Total Carbs | 5.11g | 6% | |
| Sugars | 2.43g | 33% | |
| Dietary Fiber | 1.5g | 21% | |
| Protein | 0.66g | 5% | |
| Vitamin C | 36.3mg | 207% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 4.3mg | 81% | |
| Calcium | 15.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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