Can you eat deer meat rare?

In this article, we will answer the question “Can you eat deer meat rarely?”, and how to cook your farm-raised venison?

Can you eat deer meat rarely?

Yes, you can eat deer meat rarely. Since the deer meat is low in fat, its tender cuts are best served rare or medium-rare. 

More precisely, the tender cuts will need to be cooked to an internal temperature of 125℉ and the working cuts should be heated to 225℉. If you intend to serve your deer meat rare, make sure the deer meat is tested for potential diseases.

Overcooking this lean meat will make it tough and chewy. To reduce the risk of food poisoning or parasite infection, fully cook the wild deer or ground deer meat and never serve it rare or medium rare.

Cooking your farm-raised venison 

Venison cut	Suggested method	Approx. cooking time (rare)
Steaks and medallions	Pan-fry, bbq	1 minute each side per cm thickness at high heat
Stir-fry	Hot pan or wok	1 or 2 minutes over high heat
Roasts	Sear, then oven roast at moderate temperature	15 minutes per 500g @ 180C
Diced venison	Sear, then gently casserole at low temperature	1 hour @ 100C
Frenched racks	Sear, then finish in the oven at 180C	10 minutes per 500g @ 180C

Nutrition facts 

A three-ounce serving (about 85 grams) of cooked ground venison provides the following nutrients.

Calories	159
Protein	22.5 grams
Fats	7 grams
Niacin	7.9 milligrams (39 percent DV)
Vitamin B12	2 micrograms (33 percent DV)
Zinc	4.4 milligrams (29 percent DV)
Thiamine	0.4 milligram (29 percent DV)
Vitamin B6	0.4 milligram (20 percent DV)
Phosphorus	194 milligrams (19 percent DV)
Riboflavin	0.3 milligram (16 percent DV)
Iron	2.8 milligrams (16 percent DV)
Selenium	8.8 micrograms (13 percent DV)
Potassium	309 milligrams (9 percent DV)
Pantothenic acid	0.6 milligram (6 percent DV)
Magnesium	20.4 milligrams (5 percent DV)

What temperature do you smoke venison?

Ideally, venison meat should be smoked at temperatures between 220-225℉. Use a lower temperature, somewhere around 135-145℉, to serve your meat rare or medium-rare.

Tips to cook deer meat perfectly 

Before cooking, let the meat come to room temperature. For making grilled, barbequed, or pan-fried steaks of venison meat, brush each side of the steak with some oil. Sear all the sides of the larger cuts of venison meat to lock the juices inside. Then cook at 180°C/350°F for 15 minutes per 500g.

Is deer meat a sustainable source of protein?

The protein content of beef and venison is very similar. A 3-ounce serving of venison meat provides a whopping 23 g of protein. 

Deer overpopulation is detrimental to crops and landscapes. Thus, hunting deer and eating venison meat could be sustainable.

5 things you should know about cooking venison 

Do not overcook the meat 

Overcooking the deer meat will render it tough, rubbery, and gamey and nobody likes that. You should always serve the tender cuts of venison rare or medium rare unless you mix it up with a lot of fatty pork.

Use the correct cooking method 

Tender cuts can be cooked by high heat grilling, pan-searing, or stuffing and trussing. Tougher and cheap cuts need to be slathered in sauce or cooked in a stew to keep them juicy. Venison soup with veggies and sausage is a good idea in this regard. 

You can use the hindquarter cut like a steak, cut it into cubes and use them in sauces or cut it into strips for salads, burritos, sandwiches, or fajitas.

Venison is not corn-fed beef

The fat and marbling of deer meat are less than beef. Therefore, beef and deer meat cannot be swapped for each other. Deer feeds on plants, grass, herbs, acorns, etc, thus, sold at a much higher price than beef; which is fed on grains and corn.

Use dry rubs and marinades

Dry rubs use salt, coffee, or ginger to tenderize deer while. While the marinades use the acid of wine, vinegar, or lemon or lime juice to break down the protein. Unlike other marinades, dry rubs and marinades won’t make your meat mushy.

Nothing like aged venison meat

You can dry-age your venison meat at home by refrigerating it for 7-14 days consistently at 34-37 degrees. For wet aging, venison meat needs to be thawed in the fridge for up to 14 days while it is still wrapped in vacuum-sealed packaging.

Deer meat is delicious and nutritious, but some people don’t want to eat it raw because they fear it might carry diseases.
Is this true?
Deer meat is rich in protein, vitamins, minerals, and omega fatty acids.
It also contains less cholesterol than beef or pork.
In addition, deer meat has a lower fat content than chicken, turkey, lamb, or fish.
There are no documented cases of foodborne illness from consuming deer meat.
The risk of contracting a disease depends on where you live and whether you consume venison from wild or domestic animals

Can you eat deer meat rare?

Deer meat is very lean and tender. It is usually cooked medium rare 120°F or well done 140°F. Deer meat is low in fat and cholesterol. However, if you eat it raw, it could carry parasites such as Echinococcus multilocularis, which can lead to echinococcosis.

Cooking your farm-raised venison

You can eat deer meat rare. But, if you prefer eating it well done, you should cook it until it reaches 145°F 63°C. This way, you won’t get any parasites. You can also freeze your deer meat. To freeze your deer meat, place it in a freezer bag and freeze it for 3 months. After thawing, you can grill or pan-fry it.

Venison cut

Deer meat is lean and tender. It‘s very low in fat content. Venison is usually sold whole, but it can be cut into steaks, roasts, ground, and stew meat. Venison is a good source of protein and iron. It contains about 20% less calories than beef.

Suggested method

To prepare venison, place the meat in a bowl and sprinkle with salt and pepper. Let sit for 30 minutes. Rinse off any remaining salt and pat dry. Place the meat between two sheets of plastic wrap and pound until 1/4 inch thick. Cut into desired sizes. Sear in hot skillet over medium-high heat until golden brown. Remove from pan and set aside. In same pan, saute onions, mushrooms, garlic, and thyme in butter until softened. Add wine and simmer until reduced by half. Return venison to pan and coat well with sauce. Serve immediately.

What temperature do you smoke venison?

Smoking meat is a great way to preserve it. It’s a low cost method of preserving meat and it’s easy to do. Smoking meat is done using different methods depending on what type of meat you’re smoking. In order to smoke meat, you’ll need to get a smoker. A smoker is basically a box where you put wood chips or pellets into and place the meat in the box. Then you light the fire and let the smoke fill the box. This process takes about 30 minutes. Once the meat is smoked, you can eat it immediately or store it in the refrigerator until you’re ready to eat it.

Tips to cook deer meat perfectly

Deer meat is very lean and needs to be cooked properly. To ensure that you get the juiciest and tastiest deer meat, follow these tips: 1. Make sure you buy the right cut of meat. Lean cuts of meat such as loin, tenderloin, and sirloin are ideal for roasting or grilling. Tougher cuts of meat such as shoulder, leg, and brisket are better suited for stewing or braising. 2. Use the proper equipment. For best results, choose a heavy skillet or Dutch oven to sear the meat. For a slow cooker, select a smaller model with a tight-fitting lid.

Is deer meat a sustainable source of protein?

Yes, deer meat is a sustainable source of protein. Deer populations are growing across North America, and hunters are harvesting record numbers of deer each year. In addition, deer are not hunted for sport but rather for food. Hunters harvest only mature males, leaving behind healthy females and fawns. This ensures that deer herds remain strong and stable.

5 things you should know about cooking venison

Deer meat is leaner than beef and pork, making it a healthier alternative. It’s lower in fat and calories than other red meats. Venison is also higher in iron and zinc than beef, and contains more vitamin B12 than beef.

Do not overcook the meat

Cooking deer meat properly is essential to avoid tough cuts. To ensure tenderness, cook venison until medium rare 120 degrees F, or no longer than 3 minutes per pound. Use a thermometer Answer: A good way to test if venison is done is to insert a probe into the thickest part of the roast. When the temperature reaches 120 degrees F, the meat is cooked.

Use the correct cooking method

To get the best results from your venison, follow these tips: • Use a heavy skillet or Dutch oven to sear the meat. This helps to lock in juices and gives the meat a rich flavor. • Sear the meat for about 5 minutes per side. • After searing, place the pan in a 325 degree oven for 10 minutes. • Remove the pan from the oven and let the meat rest for 15 minutes. • Serve the meat with gravy or other sauces.

Venison is not corn-fed beef

Most people think that venison is similar to beef but it is actually very different. Venison is leaner than beef and contains less fat and calories. It is also lower in cholesterol and sodium.

Use dry rubs and marinades

Dry rubs and marinade are used to enhance flavor and tenderize meat. Dry rubs are usually composed of salt, pepper, garlic powder, paprika, cayenne pepper, oregano, thyme, sage, rosemary, basil, bay leaves, and other spices. Marinades are generally acidic liquids such as vinegar, citrus juice, soy sauce, wine, beer, and olive oil. Marinades help tenderize meats and impart flavors.

Nothing like aged venison meat

Aged venison meat is a great way to enjoy the taste of wild game. It is very lean and flavorful. Venison is not only delicious but also nutritious. It contains lots of protein, iron, zinc, phosphorus, vitamin B12, niacin, riboflavin, thiamine, calcium, magnesium, potassium, copper, manganese, selenium, and phosphorous.

Is it okay to eat red deer meat?

Deer meat is usually cooked to medium well or medium rare. Medium well is cooked until the juices run clear but not pink. Medium rare is cooked until the juices are still slightly pink. It is important to remember that the color of the meat does not indicate how done it is.

Can you eat pink deer meat?

Deer meat is not something I would recommend eating raw. It is very lean and contains a lot of connective tissue. This connective tissue breaks down during cooking and creates a gelatinous texture. In addition, the fat content in deer meat is higher than other meats. This means that if you cook it long enough, the fat will melt away and leave behind a dry, stringy texture. For these reasons, I would only eat deer meat cooked until medium rare.

Is it okay to eat medium rare deer meat?

Deer meat is not edible because it contains a substance called hemoglobin. Hemoglobin is a protein found in red blood cells and is responsible for carrying oxygen throughout the body. It is also used to carry carbon dioxide from the lungs back into the bloodstream. In addition to being poisonous, deer meat is very tough and stringy. This is why it is usually sold as ground meat.

Can you eat medium rare deer meat?

Red deer meat is lean and tender, but it is not recommended for people who suffer from heart disease or diabetes. It contains a higher level of saturated fat than beef, pork, lamb, poultry, and fish. Red deer meat is usually sold frozen, canned, or smoked. Frozen red deer meat is available year round. Canned red deer meat is available only during the fall hunting season. Smoked red deer meat is available throughout the year.