Deer meat

Unknown

Now that hunting season is coming upon us, does anyone know what temperature venison would be considered done. Especially the meat along the backbone and the hind quarters?

olblue

I use 140, it cooks fast and is easy to overcook as it is usually thinner than steak and has no fat.

YB

DC10 mech TPA,
Try some of these,let us know how they come out.
YB
[ul][li]Deer Meat[/ul]