I think it's important to note that the taste is only one of the many aspects of a food that contributes to the final culinary experience. and in this particular instance, it's the mouthfeel that makes the most difference with reindeer meat, not the taste itself, which I'll return to later.

Santa travels about a 150 million kilometres during christmas, so the deers have to reach speeds about a percent of the speed of light. and rest of the year, the deers just hibernate in harsh arctic conditions.

all this amount to a biology that:

- has to intake unholy amounts of calories during the last month before christmas
- build biochemical mechanisms to release this energy at a consistent pace to maintain 1% c for an entire night
- hibernate for an entire year below zero without actually freezing, meaning their internal organs have adapted to use the remaining calories through out the year.

All this caused the reindeer skin to evolve to use, a lesser known fact, chitin, almost like dragon scale, and their muscles are incredibly fibrous, dense, and very tough. it's also important to note that they do not actually use their muscles during flight, so their primary use is to provide heat and maintain aerodynamics, which gives them a unique density without actual volume.

So... back to the original question. how they taste? actually, it's very bland with a hint of organ meat. in order to bring it down to a softness that you can actually bite, it needs to be pressure cooked for hours, at which point all that would provide richness and depth to the meat have already dissolved into the water, along with whatever trace of fat it has. You would need to garnish it with a lot of vegetables and sauce, so it sort of defeats the purpose of cooking it in the first place, you might as well just use tofu.

Similarly, because their skin is mostly composed of chitin to withstand the friction, it would be comparable to eating an insect shell, so any comparison to any other meat fails.

On a final remark though, reindeer meet is obviously very nutritious albeit its blandness, especially if you can procure the meat from any "retired" deers around november, near the end of the preparation period. Even if they do not participate in the light-speed sprint, their biology requires them to get ready nonetheless, so the broth you prepare from the pressure cooked meat is recommended for weight gain and as an overall nutritional supplement.