or maybe soaking your strips..., dep. on the tone of the rest

I'm not sure what the RBMT is, but I think I'd go for the neutral "soaking", and I'd say strips for these long , thin pieces of meat - (or possibly slivers, but not slithers... )

Fabrication et production
Les galantines sont faites à base de viande maigre constituée de longs morceaux (appelés filets ou lèches) de volaille, gibier, veau, porc ou encore de lapin et d’une farce composée de viandes et de foie ainsi que de lait, œufs, épices, aromates et éventuellement de liants. La proportion de maigre doit être au moins égale à 20 % du poids du produit débarrassé de la barde et de la gelée de présentation. Les mentions « qualité supérieure », « du chef » ou « maison » impliquent une proportion de maigre en morceaux d’au moins 35 %.
La mention « de gibier » est assimilée à une mention de qualité alors que la dénomination « suprême » s’applique à une galantine supérieure renfermant du foie gras.

http://www.rungisinternational.com/pages/fr/Dossiers/pt15.as...

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Note added at 1 day6 hrs (2006-04-21 15:36:52 GMT)
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Donald Russell Steak Fillet

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Rillettes de Tours

This is famous around the Loire district of France and sold everywhere in charcuteries – sometimes in thick chunks from a large terrine or packed into little pots. I would recommend this for anyone who doesn’t like liver pâtés.

Serves 8 as a first course or light lunch
Ingredients

a 2 lb 8 oz (1.15 kg) piece of lean belly pork, trimmed (trimmed weight 2 lb/900 g)
8 oz (225 g) back pork fat
1 dessertspoon chopped fresh thyme
½ teaspoon ground mace
1 heaped teaspoon salt
2 cloves garlic, crushed
10 black peppercorns
10 juniper berries
4 fl oz (120 ml) dry white wine
salt and freshly milled black pepper

Pre-heat the oven to gas mark 1, 275°F (140°C).

You will also need a 2 pint (1.2 litre) terrine or 2 lb (900 g) loaf tin, and some kitchen foil.



With your sharpest knife, cut the pork lengthwise into long strips about 1 inch (2.5 cm) wide, then cut each strip again into smaller strips so you end up with pieces that are approximately ½ x ¾ inch (1 x 2 cm), and place these in a bowl.
http://www.deliaonline.com/recipes/rillettes-de-tours,1765,R...

"Beef stroganoff is a dish consisting of strips of lean beef sauteed and served in a sour-cream sauce with onions and mushrooms. The reicpe, which is of Russian origin, has been known since the eighteenth century, but its name appears to come from County Paul Stroganoff, a nineteeth-century Russian diplomat. Legend has it that when he was stationed in deepest Siberia, his chef discovered that the beef was frozen so solid that it could only be coped with by cutting it into very thin strips. The first English cookery book to include it seems to have been Ambrose Heath's Good Food (1932)."
---An A-Z of Food & Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 326-7)

http://www.foodtimeline.org/foodmeats.html

Traditionally the recipe calls for long strips of meat cut very thin. Once you have your meat selected, choose an appropriate marinade. ...
bbq.about.com/cs/meals/a/aa052601a.htm

Sprinkle strips of meat with garlic powder and toss. ... RHEA LIVER PATE. 1 lb rhea liver, finely chopped 1 medium onion, diced 1/2 tsp paprika ...
www.ontarioratite.com/recipes.htm

Rabbit Terrine
A recipe from Le Gavroche

1 large rabbit, about 2 - 2 1/2 kilos
225 gr. lean pork or goose breast, cut into chunks
225 gr. bacon or the fatty part of a smoked goose breast
1 large onion, peeled and quartered
2 Tbsp. parsley, chopped
2 tsp. thyme, chopped
6 juniper berries, crushed
2 cloves garlic, crushed
salt and black pepper
1/4 cup dry red wine
2 Tbsp. brandy or Cognac
6 thin slices bacon or smoked goose breast

Bone the rabbit and cut the meat from the back into strips. Set the meat from the back aside. Remove the remaining meat from the bones and in a food processor mince this together with the pork, bacon and onion. Combine the minced ingredients with the parsley, thyme, juniper, garlic, salt and pepper to taste, wine and brandy and mix well.

http://www.stratsplace.com/rogov/english_delicious.html