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3 lb Venison stew meat, cubed
1 Bay leaf
Salt and pepper
1 md Onion, chopped
1 ts Vinegar
sm Bottle catsup
4 Whole cloves
1/4 Green pepper, chopped
1 ts Sugar
1 ts Prepared mustard
Cover meat with water and add bay leaf and cloves. Simmer until "fork
tender". Drain and remove bay leaf and cloves. Add salt, pepper,
chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix
well and simmer for another 1/2 hour.
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