Venison Stew

10 ingredients
5 steps

Ingredients

  • 2 lb. venison stew meat, cut in one-inch cubes
  • salt and pepper
  • 3 stalks celery, cut diagonally in one-inch pieces
  • 1/2 c. chopped onions
  • 2 cloves garlic, minced
  • 1 Tbsp. parsley
  • 1/2 c. water
  • 1/2 c. dry red wine
  • 1 (9 oz.) pkg. frozen artichoke hearts (optional)
  • 1 (8 oz.) can tomato sauce

Directions

  1. 1
    Salt and pepper venison cubes; brown lightly in 2 tablespoons butter or oil.
  2. 2
    Put celery and onion in crock-pot.
  3. 3
    Add browned meat cubes and remaining ingredients.
  4. 4
    Cover and cook on low 7 to 12 hours (high, 4 to 6 hours), stirring occasionally.
  5. 5
    Serve over rice or buttered noodles.

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