A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our chef responds.
Yes, you can treat it like beef.
We recommend serving venison loin rare with a core temperature of between 50ºC and 53ºC. Regarding other cuts of this meat, you can deal with them like you would the more muscular cuts of beef. For example, venison legs can take the same type of cooking as beef jowls, as both muscles are intensively used by the animal and develop similar characteristics in terms of cooking.
