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The French have a history of "faux" or "mock" foods. Foods that resemble other and sometimes more expensive foods. For example, boned and stuffed chicken thighs can become a faux breast--and in fact, you can get a lamb roast and make a fake "venison" with this same marinade below...Whatever one may say, this is dark and dense meat, and lends itself well to this treatment. http://www.ou.org/shabbat_shalom/article/47571

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