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Deer Heart Stew

5 Deer hearts
1 Stick margarine
Salt
Black pepper
Flour
Water


Trim & cut hearts into quarters. Boil until tender in lightly salted water. Remove & cut into 1/2-inch cubes. Saute in butter. Add enough water to cover. Thicken with flour & add seasonings to taste, heavy on the black pepper. Simmer for 30 minutes & serve.


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