You have not smelled or tasted rut until you try to eat a rutty caribou. Literally, a drop to your knees retching smell on approach...
A very simply solution that takes the rank away is a soak in milk before frying.
I tend to slice it thin and soak overnight in the frig. Make a stir-fry the next day with it and you will be blown away.
It is so good that is the only way I tend to eat it, but I have done the same with backstrap cut into steaks and rolled in flour before frying. Same thing, cut in chunks for stew works great also, from experience. No point in wasting it. I also consider myself a bit sensitive to "rank" meat.
