From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A species of deer found in Canada's far north, past the Boreal Forest, a lean and nutritious Inuit staple for millennia. Since 2000, wild caribou has been hunted to supply restaurants in North America and Europe as part of an Inuit entrepreneurial initiative, although it's also farmed. Caribou is said to have a flavor distinct among game and, in the case of the loin, is best cooked rare or medium-rare to prevent dryness and toughness, or in the case of other cuts, stewed long and slowly.
