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Color of safely cooked game
Color is not a reliable indicator of whether game meat has reached a safe internal temperature. Some meat may remain pink after adequate heating, while other meat may brown before it is safely cooked.
Use a calibrated food thermometer in the thickest part of the cut, away from bone. Cooking targets depend on the animal species, cut, and whether the meat is ground; some wild game also presents parasite hazards that require special attention.
FoodSafety.gov — Safe Minimum Internal Temperatures
Reference temperatures for common meat categories.
CDC — Preventing Trichinellosis
Additional safety considerations for susceptible wild game.
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