Slow Cooker Venison Stew - Peggy Konopka Martinez

Ingredients

• 3 stalks celery, diced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• salt and pepper to taste
• dried oregano to taste
• dried basil to taste
• 1 cup tomato sauce
• 1/2 cup dry red wine
• 1/2 cup water

Directions

1. Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
2. Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.