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Venison Stew

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 tables-spoons butter or oil. Put celery and onion in slow cooker Add browned meat cubes and remaining ingredients, cook on low 8 hrs. stirring occasionally(if you are at home). Serve over rice or buttered noodles

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