2 lbs. venison stew meat, cut in 1" cubes
Salt & pepper
3 stalks celery, cut diagonally in 1" pieces
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
1 (9 oz.) pkg. frozen artichoke hearts (opt.)

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.