Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Venison stew |
\N \N | Meat, cut In I-inch cubes |
\N \N | Salt and pepper |
3 eaches | Stalks celery, cut |
\N \N | Diagonally In I-Inch pieces |
½ cup | Chopped onion |
2 eaches | Cloves garlic, minced |
\N \N | DirectionsL |
1 tablespoon | Chopped parsley |
½ cup | Water |
½ cup | Dry red wine |
1 each | 8-ounce can tomato sauce |
1 each | 9-ounce package frozen |
\N \N | Artichoke hearts (optional) |
INGREDIENTS
Salt and pepper venison cubes. Brown lightly in 2 table- spoons butter or oil. Put celery and onion in CROCK-POT. Add browned meat cubes and remaining ingredients. Cover and cook on Low for 7 to 12 hours. (High: 4 to 6 hours, stirring occasionally). Serve over rice or buttered noodles
Submitted By EARL SHELSBY On 11-20-94