Quick Answer
Eating medium rare deer meat can be safe if handled properly, but there are some risks. To reduce the risk of foodborne illness, deer meat should reach an internal temperature of 145°F. Ground meat should reach 160°F.
Is It Safe to Eat Deer Meat Medium Rare?
Eating deer meat medium rare or rare can increase the risk of foodborne illness. Deer meat can contain pathogens like E. coli O157:H7, Salmonella, and Toxoplasma gondii. Proper cooking destroys these pathogens. The USDA recommends cooking deer steaks, roasts, and chops to a minimum internal temperature of 145°F and allowing a 3-minute rest time. Ground deer meat should reach an internal temperature of 160°F.
Safety Tips
To enjoy deer meat medium rare as safely as possible:
- Use a meat thermometer to confirm safe internal temperatures.
- Only eat meat from healthy deer harvested from uncontaminated areas.
- Grind meat yourself or have it ground by a reputable processor.
- Store meat below 40°F.
- Marinate meat in the refrigerator.
- Cook venison within 2-3 days of harvesting.
Risks of Undercooked Deer Meat
Eating raw or undercooked deer meat comes with the following risks:
Bacterial Contamination
Deer meat can contain dangerous bacteria like E. coli, Salmonella, Listeria, Campylobacter, and Yersinia. These bacteria can cause food poisoning with symptoms like vomiting, diarrhea, fever, and abdominal cramps. Improper field dressing, processing, and storage facilitate bacterial growth. Cooking meat to proper temperatures kills pathogens.
Parasites
Deer carry parasites like Toxoplasma gondii and Trichinella spiralis. T. gondii causes toxoplasmosis which can lead to flu-like symptoms and neurological issues. T. spiralis causes trichinellosis with diarrhea, muscle pain, fever, and fatigue. Freezing, cooking, and acidic marinades help kill parasites.
Prions
Prions are misfolded proteins that cause transmissible spongiform encephalopathies like chronic wasting disease in deer. There are no known cases of humans contracting prion diseases from eating deer meat, but the CDC recommends not eating meat from deer that look sick or test positive for prions. Proper cooking does not destroy prions.
How to Cook Deer Meat Safely
Follow these tips for safely cooking deer meat:
Use a Meat Thermometer
Investing in a good instant-read digital meat thermometer helps ensure you cook deer to safe internal temperatures. Check temperature in the thickest part of the meat, avoiding bone.
Cook Steaks and Roasts to 145°F
Cook deer steaks, chops, and roasts to a minimum internal temperature of 145°F with a 3-minute rest time. This destroys bacteria while leaving the meat at desired doneness levels like rare or medium-rare.
Cook Ground Meat to 160°F
Ground meat requires thorough cooking to 160°F since bacteria can spread throughout. Use a thermometer to confirm ground venison patties, sausages, and burgers reach 160°F, with no pink color.
Slow Cook or Braise Less Tender Cuts
Slow cooking tough cuts like shoulders or shanks at low temperatures for several hours tenderizes the meat while still reaching safe temperatures. Braises, stews, chilis, and curries work well.
Cook Wild Game Sausages Thoroughly
Sausages made from deer meat require thorough cooking to 160°F. Cook sliced sausages on a griddle or grill until browned. Grill or pan-fry intact sausages until the internal temperature hits 160°F.
Reheat Leftovers to 165°F
When reheating leftovers like stews or chili, heat to 165°F. Bring sauces, soups, and gravies to a boil. This kills any bacteria that may have multiplied during storage.
Proper Field Dressing and Processing
Proper field dressing and processing techniques help keep deer meat safe to eat at lower temperatures:
Field Dress Deer Promptly
Field dress deer within 30 minutes of kill, if possible. This helps cool the body cavity and prevent bacterial growth. Remove intestines, stomach, windpipe, and esophagus. Wear gloves and wash hands afterward.
Clean Working Surfaces
Use clean knives, equipment, and washable surfaces like plastic cutting boards. Avoid porous materials that can harbor bacteria. Disinfect tools and surfaces between deer.
Keep Carcass Cool
Place deer in shade, cover with cheesecloth soaked in ice water, or pack cavity with ice during transport. Refrigerate meat within hours of killing, or butcher and freeze as soon as possible.
Avoid Cross-Contamination
Keep raw meat away from ready-to-eat foods. Use separate knives, cutting boards, and gloves when handling raw venison. Wash hands, equipment, and surfaces after touching raw meat.
Use Reputable Processor
Have deer commercially processed by a reputable, licensed facility if you lack the skills or equipment to properly butcher the animal yourself. Ask processors about their safety practices.
Proper Storage and Handling
Safely storing and handling deer meat helps prevent bacterial growth and contamination:
Chill Meat Rapidly
Refrigerate deer meat at 40°F as soon as possible after butchering. Cut meat into smaller portions to allow rapid chilling. Freeze any meat that won’t be used within 2-3 days.
Marinate Safely
Always marinate deer meat in the refrigerator, never on the counter. Acidic ingredients like wine, vinegar, or juice tenderize meat but don’t kill bacteria already present.
Defrost in Fridge
Defrost frozen deer meat slowly in the refrigerator, never at room temperature. This prevents bacteria from growing in the outer layers while the inner areas thaw.
Watch Storage Time
Use venison within 3-4 days of refrigerating, and within 9-12 months of freezing. Ground meats and offal have shorter shelf lives of 1-2 days refrigerated or 3-4 months frozen.
Check for Off Odors
Do not taste or eat deer meat that has a bad or “off” odor, or shows signs of spoilage like sliminess or rainbow discoloration. When in doubt, throw it out.
Ways to Tell Deer Meat Is Cooked
In addition to using a meat thermometer, here are some other ways to determine when deer meat is fully cooked and safe to eat:
Cut to Check Internal Color
The inside of safely cooked venison should be brown with no traces of pink or red. Ground meat loses pink color around 160°F.
Check Juices Run Clear
When pierced with a fork or knife, fully cooked deer meat releases clear juices. Pink, red, or bloody juices indicate undercooking. Juices should run clear when meat reaches 145°F.
Probe for Tenderness
Well done venison is easily pierced with a fork and offers little resistance when cut. Meat firms up and resists piercing at lower safe temperatures.
Observe Texture Changes
Venison develops a firmer texture when cooked to proper temperatures. Meat transitions from soft and raw to lightly firm at medium rare doneness around 130°F-140°F.
Look for Browning
The outside surfaces of seared, grilled, roasted, or pan-fried venison turn brown, crispy, or charred when fully cooked. Check for even coloration on all sides.
Is Venison Tartare Safe?
Venison tartare is made from raw, finely chopped deer meat. Consuming raw deer meat comes with a high risk of foodborne illness, even when very fresh. The CDC advises against eating raw or undercooked wild game meat. Those choosing to eat venison tartare do so at their own risk. To reduce the chances of food poisoning, here are some tartare safety tips:
- Use venison from trusted, healthy deer harvested from uncontaminated areas.
- Freshly grind meat yourself or have a reputable butcher do so.
- Store tartare ingredients below 40°F until serving.
- Only use clean utensils and surfaces to prepare.
- Serve very fresh – within 2 days of slaughter.
- Avoid if pregnant, elderly, or immunocompromised.
Keep in mind that even extra fresh venison may harbor dangerous pathogens before noticeable spoilage occurs. Cooking deer meat to proper temperatures remains the safest option. Those choosing to eat venison tartare accept the increased risk of foodborne illness.
How to Tell If Deer Meat Is Bad
Deer meat that is mishandled, improperly stored, or past its prime can cause foodborne illness. Here are signs that venison has spoiled and should be thrown out:
Off Odors
Fresh venison has a mild gamey smell while spoiled meat gives off a strong, unpleasant odor. Rancid, sour, or ammonia-like smells indicate deer meat has gone bad.
Slimy Texture
Slimy, tacky, or sticky meat that leaves residue on cutting boards or utensils has spoiled. Drying, clammy meat surfaces signal degradation.
Discoloration
Unnatural colors like gray, green, or black signify rotten venison. Rainbow or iridescent sheens result from bacterial growth.
Mold Growth
Fuzzy mold patches mean deer meat should be discarded, even if they are cut off. Mold can penetrate deep into meat, leaving behind toxins.
Unfrozen Thawing
Partially thawed then refrozen venison has a duller color and softer texture. The surface may become tacky or oozing, signalling spoilage.
When in doubt, remember the old adage – “When in doubt, throw it out!” Discard questionable venison to avoid the risk of foodborne illness.
Conclusion
Eating deer meat medium rare or rare does increase the risk of foodborne illness compared to thoroughly cooked meat. However, handling the meat properly from field to table, and using a meat thermometer to confirm safe internal temperatures can allow you to safely enjoy venison at lower doneness levels. The most important thing is ensuring the meat reaches at least 145°F for steaks and roasts, and 160°F for ground meat. Practicing smart storage, preparation, and cooking techniques can let you savor mildly cooked venison while minimizing the chances of contracting a foodborne illness. Deer meat is a delicious and nutritious game meat, so follow safety best practices and enjoy your venison cooked to your liking.
