Venison Stew - cooking recipe

Ingredients

2 lb. venison stew meat, cut in one-inch cubes
salt and pepper
3 stalks celery, cut diagonally in one-inch pieces
1/2 c. chopped onions
2 cloves garlic, minced
1 Tbsp. parsley
1/2 c. water
1/2 c. dry red wine
1 (9 oz.) pkg. frozen artichoke hearts (optional)
1 (8 oz.) can tomato sauce

Preparation

Salt and pepper venison cubes; brown lightly in 2 tablespoons butter or oil.
Put celery and onion in crock-pot.
Add browned meat cubes and remaining ingredients.
Cover and cook on low 7 to 12 hours (high, 4 to 6 hours), stirring occasionally.
Serve over rice or buttered noodles.