Wild Game Temperature Chart
Complete internal temperature reference for venison, elk, wild boar, duck, and goose. Includes USDA minimums and chef-recommended temperatures.
Internal Temperature Chart
Safe and optimal cooking temperatures for all wild game species. Temperatures in Fahrenheit (°F).
USDA Food Safety Guidelines
Complete Temperature Chart
All doneness levels for each species (°F)
| Species | Rare | Med-Rare | Medium | Med-Well | Well Done | Ground | Rest |
|---|---|---|---|---|---|---|---|
| Venison | 125° | 130° | 140° | 150° | 160° | 160° | 5min |
| Elk | 120° | 130° | 140° | 150° | 160° | 160° | 5min |
| Boar | — | — | 145° | 155° | 165° | 165° | 5min |
| Duck | 125° | 135° | 145° | 155° | 165° | 165° | 3min |
| Goose | 125° | 135° | 145° | 155° | 165° | 165° | 5min |
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Venison (Deer)
Full guide →85% leaner than beef
Elk
Full guide →90% leaner than beef
Wild Boar
Full guide →50% leaner than domestic pork
Wild Duck
Full guide →Leaner than domestic duck, more fat than other game birds
Wild Goose
Full guide →Significantly leaner than domestic goose
Carryover Cooking Guide
When to pull meat from heat for perfect doneness
Meat continues cooking after removal from heat. Pull meat 5-10°F below your target temperature and let it rest. The larger the cut, the more carryover.
| Target Doneness | Target Temp | Pull At (Steaks) | Pull At (Roasts) |
|---|---|---|---|
| Rare | 125°F | 120°F | 115°F |
| Medium-Rare | 130°F | 125°F | 120°F |
| Medium | 140°F | 135°F | 130°F |
| Medium-Well | 150°F | 145°F | 140°F |
| Well Done | 160°F | 155°F | 150°F |
Temperature FAQ
Common questions about wild game cooking temperatures
What is the USDA minimum temperature for wild game?
The USDA recommends 145°F for whole cuts of game (steaks, roasts) with a 3-minute rest, 160°F for ground game meat, and 165°F for all poultry including wild duck and goose. Wild boar specifically should reach 145°F to kill potential trichinosis parasites.
Why do chefs recommend lower temperatures than USDA?
Many chefs serve venison and elk at 130-135°F (medium-rare) because game meat is very lean and overcooking makes it dry and tough. The USDA temperatures are based on maximum food safety. The decision between food safety and optimal taste is personal.
Does carryover cooking apply to wild game?
Yes! Wild game continues cooking after removal from heat. The internal temperature typically rises 5-10°F during rest. Pull steaks at 125°F to hit 130-135°F final temp. Rest steaks 5 minutes and roasts 15-20 minutes.
Can I eat wild boar medium-rare?
No. Wild boar can carry trichinosis parasites and must be cooked to at least 145°F (USDA recommendation). The parasite is killed at 137°F, but 145°F provides a safety margin. Never serve wild boar rare or medium-rare.
What temperature for wild duck breast?
Wild duck breast is best at 135°F (medium-rare) for optimal flavor and texture. Unlike domestic duck, wild duck is lean and overcooking makes it livery and tough. Duck legs should be braised to 165°F+ until tender.
Do I need to rest wild game meat?
Absolutely. Resting allows juices to redistribute throughout the meat. Rest steaks 5 minutes, roasts 15-20 minutes. Cover loosely with foil to retain heat. Temperature will continue rising during rest.
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