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Goose Breast Pastrami

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    #16
    Originally posted by Flavorsavor View Post
    AAAAANNNDDD we have Wild Goose Pastrami!
    Gotta say, not bad. Still a little chewy, but man it would be right at home on a charcuterie with some cheese and wine. Nom nom nom.
    I wonder if this would have been more tender had you cut the breasts across the grain. Looks like you cut with the grain?

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    • Flavorsavor
      Flavorsavor commented
      Editing a comment
      Wow man I never even considered that; you're right, I can clearly see the muscle fibers in that pic. That's a great reminder not to forget the basics when trying new things.

    • Dr ROK
      Dr ROK commented
      Editing a comment
      You'll have to let us know next time you try this. They did look pretty!

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