Slow cook venison stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison stew |
| Meat, cut In I-inch cubes | ||
| Salt and pepper | ||
| 3 | eaches | Stalks celery, cut |
| Diagonally In I-Inch pieces | ||
| ½ | cup | Chopped onion |
| 2 | eaches | Cloves garlic, minced |
| 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 |
| Artichoke hearts (optional) | ||
Directions
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