Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
2 lb Venison stew DirectionsL
Meat, cut In I-inch cubes 1 T Chopped parsley
Salt and pepper 1/2 c Water
3 ea Stalks celery, cut 1/2 c Dry red wine
Diagonally In I-Inch pieces 1 ea 8-ounce can tomato sauce
1/2 c Chopped onion 1 ea 9-ounce package frozen
2 ea Cloves garlic, minced Artichoke hearts (optional)

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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