From Goldendale Reindeer. These are subspecies under the larger subspecies categories of Caribou (wild, larger) and reindeer (semi-domesticated, smaller). We had reindeer in Norway. It was like a tasty tender beef. I wish they cooked it more, but they seem to consider rare the only method of preparation.
In general game meat should be cooked more than that, for food safety reasons. It's possible to pasteurize it at lower temperatures, but otherwise one is playing a game with parasites and bacteria.
ReplyDeleteFrom my time in Northern Sweden and Finland, my impression is that the reindeer one sees at the supermarket and on the restaurant table are not really game animals -- they are semi-domesticated and herded as livestock for income, and just a part of the normal food industry in the region.
ReplyDeleteNorway might be different, of course.