Guest guest Posted May 13, 2001 Report Share Posted May 13, 2001 Venison Stew2 lbs venison stew meat, cut in 1 inch cubesSalt & pepper3 stalks celery, cut diagonally in 1 inch pieces1/4 cup chopped onion2 cloves garlic, minced1 tablespoon chopped parsley1/2 cup water1/2 cup dry red wine1 8 oz can tomato sauce1 9 oz package frozen artichoke hearts (optional)Salt and pepper venison cubes. Brown lightly in 2 tables-spoons butter or oil. Put celery and onion on crock potAdd browned meat cubes and remaining ingredients, stirring occasionally). Quote Link to comment Share on other sites More sharing options...
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