Is Venison Safe To Eat Rare Or Medium Rare?

Handling Venison in the Field

When field-dressing a deer, it’s essential to handle the meat with care to prevent contamination. Avoid touching the meat with your bare hands, and use a clean knife to make precise cuts. Remove the diaphragm, lungs, and heart, and rinse the carcass with cold water to prevent bacterial growth.

Cooking Venison

Venison is a lean meat and can be cooked to a lower internal temperature than beef. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Cooking the venison to this temperature will ensure food safety while preserving the tender texture and flavor.

Storage and Handling

Proper storage is crucial in preventing bacterial growth and foodborne illness. Cool the carcass to 40°F (4°C) within two hours of harvesting, and store it in a refrigerator at 40°F (4°C) or below. If you plan to store the venison for an extended period, consider vacuum-sealing or freezing it at 0°F (-18°C) or below. Always thaw frozen venison in the refrigerator or cold water, and cook it immediately after thawing.