The title of the recipe in the other thread made me think of the dish immediately. Have eaten it before in restaurants, but not caribou.

Personally I would do a quick cook of the venison, and then transfer it to a low temp oven for a period of time, to set properly.

I can eat meat raw if necessarily but don't prefer it that way. In between rare and medium rare to medium rare is my preference.

Will give this recipe a try most certainly. Thans for posting.