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.
