Venison Stew - cooking recipe

Ingredients

2 lb. venison stew cubes
salt and pepper to taste
3 sliced stalks celery
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
2 sliced carrots
2 diced potatoes
2 Tbsp. margarine

Preparation

Salt and pepper venison cubes.
Brown lightly in skillet in 2 tablespoons margarine.
Put celery and onion in slow pot.
Add browned cubes and all remaining ingredients.
Cover and cook on medium 12 hours.
Stir occasionally.