Cooking temperatures for our Wild Buddies:
| Game |
Temperature |
| Chops, steaks and roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn) |
| Well done |
74°C (165°F) |
| Ground meat |
| Ground meat and meat mixtures |
74°C (165°F) |
| Ground venison and sausage |
74°C (165°F) |
| Large game |
| Bear, bison, musk-ox, walrus, etc. |
74°C (165°F) |
| Small game |
| Rabbit, muskrat, beaver, etc. |
74°C (165°F) |
| Game birds/waterfowl (for example, wild turkey, duck, goose, partridge and pheasant) |
| Whole |
82°C (180°F) |
| Breasts and roasts |
74°C (165°F) |
| Thighs, wings |
74°C (165°F) |
| Stuffing (cooked alone or in bird) |
74°C (165°F) |
|
**Provided by the Government of Canada – They know wild.
