|
|
VENISON STEW 2 lb. venison stew meat, cut in 1-inch cubes salt and pepper 3 stalks celery, cut diagonally in 1-inch pieces 1/2 c. chopped onion 2 cloves garlic, minced 1 Tbsp. chopped parsley 1/2 c. water 1/2 c. dry red wine 1 (8 oz.) can tomato sauce 1 (9 oz.) pkg. frozen artichoke hearts Salt and pepper venison cubes. Brown lightly in butter. Put celery and onion in crock-pot. Add browned meat cubes, garlic, parsley, water, wine, tomato sauce and artichoke hearts. Cover and cook on low 10 to 12 hours. (High: 4 to 6 hours, stirring occasionally.) Serve over rice or buttered noodles. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |