2 lb venison stew meat in 1-inch cubes
1 tbsp butter
3 stalks celery, cut diagonally into 1/2 to 1-inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1/2 cup water
1/2 cup red cooking wine
1 can (8-oz) tomato sauce
1 pkg (10-oz) frozen whole kernel corn, thawed
Sprinkle the meat cubes with salt and pepper.
Melt the butter in a large nonstick skillet; add the meat and brown lightly on all sides.
Place the celery and onion in the crockpot or slow cooker; add meat over the veggies. Sprinkle with the parsley flakes.
In a mixing bowl stir the water, wine, and tomato sauce together until blended. Pour mixture into the cooker. Add the corn.
Place the lid on the cooker and cook on low setting for 8 to 12 hours or on high setting for 4 to 6 hours, stirring occasionally.
Serving suggestion: Serve with hot butter noodles or brown rice.