Originally Posted by kiska95
Thanks Wade great valid points as we do get cuts of venison etc. from mates that shoot and its something you forget. Would a wash over with a salt solution before refrigerating and or cooking help?
Not really Brian as you don't know if there are puncture wounds in the meat that were caused when it was butchered. Most salt washing will not get into these. The best way is to just cook it to the recommended temperatures to be sure.
We do need to get things into perspective though. If you know when it has been caught/killed and the person is an experienced meat handler you may have enough confidence to cook it to a lower temperature for your own consumption. That would have to be your decision though. When deciding you should not forget that the cooking temperatures is not only for killing bacteria but also for killing parasites that are often found in the meat of wild animals. Some parasites can be quite harmful to humans and so meats killed in an abattoir are inspected for traces of these - whereas wild meat probably will not be. Personally, when serving any game meat to guests I would always ensure that it had reached the recommended "safe" cooking temperature.
Edited by Wade1 - 8/30/15 at 10:07pm