2 lb. venison stew meat, cut
in 1-inch cubes
salt and pepper
3 stalks celery, cut
diagonally in 1-inch pieces
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. chopped parsley
1/2 c. water
1/2 c. dry red wine
1 (8 oz.) can tomato sauce
1 (9 oz.) pkg. frozen
Salt and pepper venison cubes. Brown lightly in butter.
Put celery and onion in crock-pot. Add browned meat cubes,
garlic, parsley, water, wine, tomato sauce and artichoke
hearts. Cover and cook on low 10 to 12 hours. (High: 4 to 6
hours, stirring occasionally.) Serve over rice or buttered
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