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Recipe: Slow Cook Venison Stew
Similar Categories: Slow, Cook, Venison, Stew
2 lb Venison stew
Meat, cut In I-inch cubes
Salt and pepper
3 ea Stalks celery, cut
Diagonally In I-Inch pieces
1/2 c Chopped onion
2 ea Cloves garlic, minced
DirectionsL
1 tb Chopped parsley
1/2 c Water
1/2 c Dry red wine
1 ea 8-ounce can tomato sauce
1 ea 9-ounce package frozen
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
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