Caribou or Reindeer
Caribou and Reindeer are very closely related, and depending on where you live or whom you are purchasing it from, may actually be the same.
"Caribou has a flavor best described as a cross between lamb and beef — very similar to venison," says Tom Ryan of Sierra Meat & Seafood. "A simple but delicious preparation for Caribou is to use with loin meat or leg meat trimmed of external fat and especially sinew, sliced thinly into cutlets no more than a quarter-inch.” Start a skillet or sauté pan over medium high. Dust the cutlets lightly with wondra or flour — wondra is preferred. Use just enough of a neutral high-heat oil like canola or safflower to prevent the cutlets from sticking. Brown the cutlets on both sides — approximately two minutes per side. Remove the cutlets from the skillet and add chopped shallots and a few tablespoons of beef or veal stock. Stir the shallots and stock until all of the brown bits are removed from the pan. Add approximately two tablespoons of vincotto (cooked wine) and return the cutlets to the pan, spooning the pan sauce over the cutlets and letting the wondra activate to thicken the sauce."
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