Cook at an internal temperature of 165 degrees F. Tender cuts of meat come from muscles that weren't used much during the animal's lifetime and therefore contain little connective tissue. These areas include the back muscles and some leg muscles, when trimmed properly. Tender cuts of venison should be prepared with quick cooking methods to an uncommon or medium-rare cooking level (internal temperature 120 to 135° F).
If prepared above the average temperature, it will cook too much moisture, causing the meat to become dry and tough. Deer steaks are best greased with oil and cooked over high heat on the grill for a short time. It's best to do them on medium heat, with an internal temperature of no more than 145 degrees Fahrenheit. Healthy cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow connective tissue to rupture.
The heat will slowly and gradually penetrate the inside of the deer and will cook the entire piece of meat perfectly. This space will explain at what temperature venison should be cooked and if undercooked venison has any health problems. The best venison burgers are ground just before cooking and then cooked over medium or medium heat. We've been harvesting wild deer and antelopes since 1983 and have developed proven techniques to produce high-quality, cleanly flavored venison.
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