2 lbs venison stew meat, cut in 1 inch cubes
Salt & pepper
3 stalks celery, cut diagonally in 1 inch pieces
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped parsley
1/2 cup water
1/2 cup dry red wine
1 8 oz can tomato sauce
1 9 oz package frozen artichoke hearts (optional)
Salt and pepper venison cubes. Brown lightly in 2 tablespoons butter or oil.
Put celery and onion on crock pot Add browned meat cubes and remaining
ingredients, stirring occasionally). Serve over rice or buttered noodles.