Bacteria on whole cuts, like steaks or roasts, usually are just on the surfaces so these cuts can be cooked to a minimum internal temperature of 145° F. All ground venison needs to be cooked to at least 160° F. When you grind meat, you spread any bacteria present throughout the entire batc
Meh, that's more of that gubment mumbo jumbo... 160 degree internal temp = burnt roast...
I personally cook mine to only 125 degrees... 130 at the very most... just like a prime rib. No marbling in venison like beef, so it's a LOT easier to over-cook it to dryness.
Slow as OP is cooking it, by the time the internal temp gets to 130 degrees, it'll be tender yet still juicy.
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