Tender cuts of venison should be served low or half cooked, unless you are cooking them or mixing them with pork to add more fat. Match the cut of meat with the cooking method for more tender results. Yes, you can eat half-cooked venison. Deer is naturally dark, darker than beef.
Therefore, the cooking state cannot be judged by the internal color after cooking. It is best to use a thermometer. Other, harder parts, such as the shoulder, neck, or leg, are best prepared with slow, gradual cooking, such as braising or stewing. But frankly, it seems to me that most people are afraid of both cooking and eating wild game meat.
However, keep in mind that the Center for Disease Control and Prevention (CDC) recommends, for safety reasons, cooking wild game at an internal temperature of 160 F. As for other cuts, such as steaks, chops or back straps (sirloin), it's best to cook venison slowly raw to preserve flavor and tenderness. Game birds should be cooked at an internal temperature of at least 160 F, but preferably close to 170 F.