Slow Cook Venison Stew Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
2 lbs: Venison stew,
DirectionsL,
Meat, cut In I-inch cubes
1 T: Chopped parsley,
Salt and pepper,
1/2 cup: Water,
3 each: Stalks celery, cut
1/2 cup: Dry red wine,
Diagonally In I-Inch pieces,
1 each: 8-ounce can tomato sauce,
1/2 cup: Chopped onion,
1 each: 9-ounce package frozen,
2 each: Cloves garlic, minced
Artichoke hearts, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp