Gauging Meat Doneness

The Right Temperature

A tip to ensure not to overcook your venison is to avoid “carry-over cooking.” As the venison is removed from its heat source, the internal temperature will continue to rise 5° to 10° depending on the size and/or thickness of the cut. Keeping this in mind you’ll want to remove meat from the heat source BEFORE it reaches desired doneness temperature.

Insider Tips

We recommend using an instant-read meat thermometer or meat probe to ensure you get the right temperature every time.

Here are a few meat thermometers we recommend trying if you don't already have one:

Therma Pens  Therma Pop  Dot

Remove venison meat from the heat at 115° to 125°
Medium Rare
Remove venison meat from the heat at 125° to 130°
Remove venison meat from heat 130° to 135°
*With the exception of ground recipes, stir-frys, and long braised stews, medium-well and beyond is not recommended.
The Finger Method
No instant thermometer, no problem. Another great method to gauge the doneness of meat is to use “The Finger Testing Method.”


Venison Recipes

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