INNER TEMPERATURES FOR GAME
A list of suitable temperatures will never be watertight, there are simply too many opinions on the matter. But here we have made an effort to sum it all up and you may see the list below as guidance. It's a start, and then you can find your own truths. But first you must read this fat disclaimer:
Fat disclaimer
The quality of produce – as you well know – can vary and so can local variations for recommended internal temperatures. The temperatures shown here are recommendations only. They are focused on getting excellent results from excellent produce, not on taking food safety margins to the extreme.
56° C recommended
For most game meats – not least the once with an intense game character, whether big, small or fowl – a final temperature of 56 degrees centigrade is recommended. At higher temperatures there is always a risk of the meat developing bitter flavors, a bit like badly cooked liver.
Be observant that a higher temperature, 70° C, is recommended for boar which might contain trichinella parasites. On the other hand, in Sweden for example, all boar meat is tested for trichinella before it can be sold.
Game meat cooking temperatures:
| Bloody | Medium | Well done | Suggested oven temp | |
| Moose, deer, reindeer & bear joint | 55 | 62 | 68 | 125 |
| Wild boar joint | 65 | 70 | 125 | |
| Moose, deer, reindeer & bear fillet | 52 | 57 | 65 | 140 |
| Wild boar fillet | 65 | 70 | 110 | |
| Bear entrecote | 59-61 | 65 | ||
| Rabbit and hare | 52 | 57 | 65 | 140 |
| Ptarmigan, grouse, carcaillie, pigeon | 52 | 53 | 65 | 140 |
| Wild duck | 52 | 56 | 65 | 120 |