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1 lb. deer steak (approximately 1/2-inch thick)
1 c. flour with salt and pepper
1 can mushroom soup
Cut deer steak in approximately 3-inch squares. Roll in flour, salt and pepper to taste. Fry in hot shortening until brown, turning once. Place pieces of steak in slow cooker. Mix soup with 1 can water and flour left after coating steak. Mix enough water to flour to make it smooth. Then pour over steak in slow cooker. Make sure it covers steak. Cook on low heat for 6 to 8 hours. (Can test for doneness. ) When done, turn on high and thicken with cornstarch as you like. Note: Use with rice, noodles or mashed potatoes.
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