The number one mistake people make when preparing venison is that they overcook it, making the meat gummy and juicy. 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. 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. Because of the health risks involved in eating raw venison, people tend to cook meat longer than necessary. Finding a delicate balance in preparation is what distinguishes a great chef from one who learns.
The best venison is still red inside, but it's been cooked at temperatures high enough to be safe. Raw deer should not be consumed by humans under any circumstances, as even healthy deer can be infected with a variety of parasites, bacteria and viruses. However, keep in mind that the Center for Disease Control and Prevention (CDC) advises, for safety reasons, to cook wild game at an internal temperature of 160° F. As the shooting deer season begins in Wisconsin, the Wisconsin Department of Health Services (DHS) wants to remind the hunters and anyone who serves or eats birds or wild game animals for safety reasons.
In most cases, venison from healthy deer can be consumed, since the animal is hygienically gutted, in addition to transporting and preparing it correctly. In addition, eating raw or undercooked wild game meat can cause several other diseases, such as Salmonella and E. Since deer are hunted in late fall, the flavor of acorns and other forest nuts may also be present in deer. While some diseases caused by eating wild game meat may only cause mild symptoms that go away on their own, others may be more serious.
People who become ill days or weeks after eating wild game meat should contact their healthcare provider and let them know that they have recently eaten wild game.