Yes, many people safely eat deer (venison) cooked to medium rare, but it carries more risk than cooking it to the officially recommended temperatures.
Safety vs doneness
- Food-safety guidelines (such as CDC recommendations) call for whole cuts of venison to reach an internal temperature of about 145°F (with a rest) and ground venison to 160°F to reliably kill parasites and bacteria.
- Medium rare venison is usually around 130–135°F in the center, which tastes better and stays tender, but does not fully meet those safety guidelines, so there is some residual risk of infections such as toxoplasmosis, E. coli, or Salmonella, especially if the deer was not handled or processed cleanly.
When medium rare is more reasonable
- Risk is lower if the deer appeared healthy, was quickly field-dressed, kept cold, butchered cleanly, and the meat came from an intact muscle (like backstrap or tenderloin) rather than ground or mechanically tenderized meat.
- Risk is higher for vulnerable people (pregnant, very young, elderly, or immunocompromised); for them, venison should be cooked to guideline temperatures rather than medium rare.
Practical tips
- If you choose to eat venison medium rare, use only whole, high-quality cuts, trim away any visibly damaged or contaminated tissue, and sear the outside well while keeping the center pink.
- Use a thermometer, keep all equipment and surfaces very clean, and avoid serving undercooked venison to high‑risk individuals.
