Proper Venison Internal Temp Guide (+ What is Venison and How to Cook Deer Meat)
on Mar 03, 2023
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The key to tender and flavorful venison meat is to cook venison to the right internal temperature. As a super lean meat, venison can be tricky to prepare at home as it can be easily overcooked. Keep reading to learn the proper Venison Internal Temp for the tastiest results.
With its low-fat content and fewer connective tissues, this meat has a tendency to get dry and tough if it’s not cooked just right. When cooked to the ideal internal temp, venison has a rich, earthy flavor while maintaining its tenderness and juiciness.
Along with the meat from rabbits, boars and hares, deer meat is considered a furred game. With these types of meats, you can’t use the same cooking technique that you’d use for steak or pork.
Overcooked venison can be unpleasantly gamey, while perfectly cooked venison is rich and flavorful. As long as you pay proper attention to the internal temp, you can expect to have a delicious dining experience.
What is Venison?
Most often, venison is the name given to meat that comes from deer. However, the term is also used for antelope, caribou and elk meat. Like beef, you can purchase venison as steaks, roasts, stew meat, or ground.
Compared to beef, venison has half the fat, which can make it trickier to cook.
Internal Temperature for Venison Steak by Doneness
We recommend cooking venison to medium-rare for the most mouthwatering taste and texture. Below, you can find the corresponding internal temp for the different levels of doneness.
- Rare (125 F to 130 F): Venison is still a bit raw within this temperature range, with a very cool center.
- Medium rare (130 F to 135 F): As with beef steak, this is widely considered to be the best level of doneness for venison steak. When cooked to medium-rare, venison remains juicy and flavorful.
- Medium temperature (135 F to 145 F): Within this temperature range, venison becomes quite dry and chewy, taking on a somewhat gray color.
- Medium well and beyond (145 F+): Unless you’re cooking a stir fry or stroganoff, we don’t recommend cooking venison to such a high internal temp.
Types of Venison Cuts and the Best Cooking Methods
We recommend using different cooking methods for different cuts:
| Types of Cuts | Cooking Method |
| Loin Meat or Ribs | Oven or Searing |
| Rump or Shoulder | Pot roast, stew |
| Round | Pot roast, swiss steak |
| Neck, Breast, or Shanks | Stew, sausage, ground |
Tips and Tricks for Cooking Venison Meat
- If you’re not a fan of the super gamey flavor, allow venison to marinate in a brine, buttermilk or lemon juice. This extra step also produces a juicier, more tender steak.
- Since venison is such a lean meat, try adding some fat to achieve better taste and texture. Adding a few strips of bacon or a bit of butter should do the trick.
- When cooking venison steak or chops, avoid crowding the pan. This can inadvertently lead to overcooking each piece.
How Do You Know When Venison is Fully Cooked?
We recommend using the internal temp to determine venison doneness. Use an instant-read thermometer, inserted horizontally through the thickest section of the meat.
If you are targeting medium-rare doneness, remove the meat from the heat once you’ve reached an internal temp between 130°F and 140°F.
Within this temperature range, venison should be a little pink on the inside – a good indication that the meat is still nice and juicy.
How Long to Cook Venison Roast in the Oven
When cooking venison roast in the oven, you can expect it to be done in 25-30 minutes. While this is a faster cooking time compared to other roasts, it’s the sweet spot for a lean meat like venison. Any longer and you’ll risk a dry and chewy roast. After removing your roast from the oven, allow the meat to rest for 15-20 minutes before carving for maximum juiciness and flavor.
How to Cook Venison in A Slow Cooker for Venison Stew
- Use a sharp knife to slice the venison into 1-2 inch chunks. Try to get them as evenly sized as possible.
- Transfer the chunks of meat to your slow cooker, along with your choice of seasonings and a rich, red wine like Pinot Noir or Merlot.
- Cook on the lowest setting for 8-9 hours. By this time, the meat should be very tender when tested with a fork.
How to Reduce the Gamey Taste In Venison
- Use Marinades: Acidic marinades like lemon juice, vinegar or wine will help to reduce the gamey flavor of venison, while giving you a soft and tender texture.
- Add Spices: Season the meat with herbs and spices like rosemary, thyme and sage. Seasonings help to add flavor while improving the gaminess.
- Rub with fat: Oil, butter, bacon grease help to reduce the gamey taste while keeping the meat moist, juicy and full of flavor.
FAQ
Is It Safe to Eat Venison Meat If It Has a Pinkish Color?
The internal temp is always the best way to determine venison doneness. As long as the meat has reached a minimum internal temp of 130°F, you’ll know it’s safe to eat, even if it’s slightly pink in the middle. When cooked to medium-rare doneness, it’s totally normal for venison to have a pinkish color.
What Temperature is Venison Medium Rare?
As a very lean meat, venison tastes best when cooked to medium-rare. This corresponds to an internal temp of 135°F or 57°C. You can use an instant-read thermometer to accurately measure the temperature.
What Temp is Venison Rare?
Venison is considered rare when cooked to an internal temp of 125 to 130°F. At this temperature, the meat will have a cool, reddish-pink center.
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How to Cook Deer Meat
Ingredients
- 1 pound venison tenderloin
- salt and pepper , to taste
Instructions
- Pat the venison dry with paper towels. Line a rimmed baking sheet with paper towels and then sprinkle the tenderloin with salt on both sides. Place on the baking sheet and cover with additional paper towels. Refrigerate for 4 hours or overnight.
- Remove the tenderloin from the fridge an hour before cooking. Sprinkle with fresh black pepper.
- Preheat a grill, smoker, or oven to 400º F. Roast the tenderloin until it reaches an internal temperature of 140ºF.
- Remove from the oven when done and place on a cutting board to rest for 5 minutes.
- Slice the tenderloin into medallions and serve!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
