Resources / Care for your venison
Cooking venison with a thermometer
Use a thermometer rather than color or cooking time. This site uses Penn State’s conservative 160°F venison recommendation and 165°F for leftovers.
Reviewed October 6, 2026
Call (615) 604-3887The conservative target used here
Penn State Extension’s Canning and Freezing Venison guidance recommends a minimum internal temperature of 160°F for venison, including jerky. This site uses that conservative recommendation for raw venison.
Other guidance distinguishes whole cuts from ground meat; Penn State’s Field to Table page lists 145°F for whole cuts and 160°F for ground meat. We are not presenting these as identical recommendations. The 160°F target here is the more conservative choice, not a claim about a Tennessee legal cooking requirement.
Source: Penn State Extension: Canning and Freezing Venison; Penn State Extension: Proper Care and Handling of Venison from Field to Table
Measure the meat itself
Use a suitable food thermometer and follow its placement instructions. Check the thickest part and avoid bone or other surfaces that can distort the reading. Check multiple portions when thickness varies.
Cooking time, a browned surface, or clear juices should not replace a temperature reading. A recipe’s timing is not proof that your specific portion has reached its target.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table
Different risks need different precautions
USDA recommends 165°F for reheated leftovers. Follow product-specific instructions for specialty products rather than assuming they are raw or ready to eat.
Cooking-temperature advice addresses ordinary foodborne risks; it is not a claim that cooking makes CWD-positive meat safe. CDC says not to eat meat from an animal that tests positive for CWD.
Source: USDA FSIS: Leftovers and Food Safety; Owner-provided business information; CDC: About Chronic Wasting Disease
Checklist
- Use a food thermometer.
- For raw venison, this site recommends the conservative 160°F target.
- Reheat leftovers to 165°F.
- Do not eat meat from an animal testing positive for CWD.