Recipe for Barbecued Venison


3 lb venison stew meat, cubed
1 each bay leaf
1 salt and pepper
1 medium onion, chopped
1 teaspoon vinegar
1 small bottle catsup
1 water
4 each whole cloves
1/4 each green pepper, chopped
1 teaspoon sugar
1 teaspoon 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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