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You gave it hours, how much surface area did you give it? I minced, then sauteed it till nearly dry to get flavor, and I supplemented it with roasted veal bones for the stock, but it definitely added a lot of complexity. For some delicate things, If I want to maximize flavor, I’ll saute and run through a food processor multiple times until it’s basically a dry powder, simmer it then strain through cheese cloth.
If it’s being fed raw to dogs, then it’s probably ok sous-vide for people. I’ll see how it goes.