can you get sick from eating venison?

Is Ven deer on Safe to Eat?

Many home cooks wonder if venison, or deer meat, is safe to enjoy. The good news is that it can be delicious and nutritious when handled properly. But, just like with any raw meat, there are safety considerations to keep in mind.

Venison can carry certain risks if it is not prepared or cooked correctly. These include bacteria, parasites, and diseases that could cause foodborne illnesses. The key to safe venison eating lies in proper handling, storage, and thorough cooking.

Potential Risks of Eating Venison

Bacterial contamination: Raw venison can harbor bacteria like Salmonella or E. coli. These can cause stomach upset, diarrhea, or worse if eaten raw or undercooked.
Parasites: Deer can carry parasites such as Toxoplasma gondii or tapeworms. These are usually killed by cooking but can be dangerous if consumed alive or undercooked.
Chronic Wasting Disease (CWD): This is a neurological disease found in some deer populations. It is not known to transfer to humans through properly cooked meat, but many safety guidelines recommend avoiding meat from deer in areas where CWD is prevalent.

Precautions to Ensure Safe Venison

Keeping venison safe to eat involves a few simple steps. First, always source your meat from reputable hunters or suppliers. If you hunt deer yourself, get the animal tested if possible and avoid meat from sick-looking animals.

Next, handle the meat carefully. Use separate cutting boards and knives for raw meat. Wash your hands thoroughly after touching raw venison to prevent cross-contamination.

Storage is also crucial. Keep venison refrigerated at 40°F (4°C) or lower if you plan to cook it soon. For longer storage, freeze the meat in airtight packaging. Proper storage prevents bacterial growth and preserves quality.

Cooking Tips for Safety

Cook to the right temperature: Use a meat thermometer to ensure venison reaches an internal temperature of at least 160°F (71°C) for ground meat and 145°F (63°C) for steaks, roasts, or other cuts, followed by a rest time of three minutes.
Avoid raw or undercooked venison: Especially for ground venison, cooking thoroughly is essential to kill parasites and bacteria.
Marinate safely: If marinating, do so in the refrigerator, not on the counter. Discard used marinade or bring it to a boil before using as a sauce.

Common Mistakes to Avoid

Eating venison that looks or smells off.
Hunting or sourcing meat from unknown or questionable sources.
Failing to cook meat thoroughly, especially ground venison.

By following these safety tips, you can confidently enjoy delicious venison dishes without worry. Proper handling and cooking are the best ways to keep you and your loved ones safe while savoring this lean, flavorful meat.

Common Illnesses from Venison

Eating venison can be a delicious and healthy choice, but it’s important to be aware of the potential illnesses that can come from improperly handled or cooked deer meat. Venison, like any wild game, can carry bacteria, parasites, or viruses that cause foodborne illnesses. Knowing the common illnesses, their symptoms, and ways to prevent them can help you enjoy your game meat safely.

Salmonella

One of the most well-known bacteria associated with raw or undercooked meat is Salmonella. This bacteria can cause symptoms like diarrhea, fever, stomach cramps, and vomiting. Salmonella can be present on the surface of the meat or inside the tissue if the animal was infected.

To avoid Salmonella, always cook venison to a safe temperature. The USDA recommends cooking ground meat to at least 160°F (71°C) and whole cuts like steaks or roasts to at least 145°F (63°C) with a rest time of three minutes. Proper handling, such as washing hands and utensils after touching raw meat, also reduces risk.

Trichinella Spiralis (Trichinosis)

This is a parasite that was once common in wild game, especially pork and venison. If ingested, Trichinella larvae can cause trichinosis, which leads to symptoms like nausea, diarrhea, muscle pain, fever, and swelling around the eyes. In rare cases, it can cause more serious complications.

Cooking venison thoroughly is the best way to prevent trichinosis. The meat should reach an internal temperature of 160°F (71°C). Freezing venison at sub-zero temperatures for at least 30 days can also kill these parasites, but always verify safe handling practices in your area.

Escherichia coli (E. coli)

This bacteria, particularly certain strains like E. coli O157:H7, can cause severe stomach cramps, bloody diarrhea, and vomiting. In some cases, it can lead to a serious complication called hemolytic uremic syndrome (HUS), which affects the kidneys.

Prevent E. coli infection by cooking venison thoroughly and avoiding cross-contamination. Use separate cutting boards for meat and other foods, wash all utensils and surfaces after contact with raw meat, and ensure the meat reaches 160°F (71°C).

Food Safety Tips for Venison

Always handle raw venison with clean hands and tools.
Keep your meat refrigerated or frozen until you are ready to cook.
Cook to the recommended internal temperatures based on the cut and type.
Avoid consumption of raw or undercooked venison.
When in doubt, use a meat thermometer to verify safe temperatures.
Bon appétit, but prioritize safety to enjoy your venison meal without worries!