Slow cook venison stew

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

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