The author shares their journey of learning to cook true wild venison, reflecting on past hunting attempts and their current culinary focus. Having received venison from their uncle Don, they are starting with tender cuts, emphasizing temperature control to avoid overcooking. Despite prior misconceptions about the safety of undercooked venison, they now approach it as a personal choice, akin to consuming raw foods. They highlight the unique characteristics of venison, particularly its leanness, guiding their cooking methods and choices.
For these more tender cuts, the name of the game is temperature: Try to not overcook them.
The risks associated are rare but real, and there are a handful of documented cases of foodborne illness linked to undercooked venison consumption.
It comes down to a personal choice, weighing the risk against the benefits, like with a steak tartare, raw oyster, or scoop of cookie dough.
Venison is just too lean to risk drying out.
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