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VENISON STEW




Source of Recipe


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2 lbs venison stew meat, cut in 1 inch cubes
salt and pepper
3 stalks celery, cut in pieces
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp chopped parsley
1/2 cup water
1/2 cup dry red wine
8 oz can tomato sauce
1 tsp Worcestershire sauce

Salt and pepper meat cubes. Brown in 2 tbsp of butter or oil.
Put celery and onion in crock pot. Add browned meat cubes and
remaining ingredients. Cover and cook on low 8-12 hours (high 4-6
hours). Stir occasionally. Serve over noodles or rice, or with
dumplings.