Venison Stew - cooking recipe

Ingredients

2 lb. venison stew meat, cut into 1-inch cubes
3 stalks celery, cut diagonally (1 inch)
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
salt and pepper to taste

Preparation

Salt and pepper venison cubes.
Brown lightly in 2 tablespoons butter or oil.
Remember to remove as much fat as possible from the meat.
Place celery and onions in a crock-pot.
Add browned meat and other ingredients.
Cover and cook on low for 7 to 12 hours or on high for 4 to 6 hours.
Stir occasionally.
Serve over rice or buttered noodles.