Five-Hour Venison Stew
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INTO A DUTCH OVEN POUR 3 cups tomato juice 2 tablespoons sugar 1/2 teaspoon lemon and pepper seasoning 4 tablespoons tapioca ADD - 2 pounds venison cubes and submerge. ADD CHUNKS OF THE FOLLOWING VEGETABLES 6 carrots 5 stalks celery 3 potatoes 1 large onion Cover tightly and bake at 250 degrees for five hours. NO PEEKING!