When is a venison roast done?

The USDA recommends cooking venison roasts to an internal temperature of 145 degrees Fahrenheit, followed by a three minute rest.

Venison is considered lean meat, with very little marbling. Overcooking is not recommended as it may result in dry meat. For best results, use a meat thermometer to ensure proper doneness. This will help prevent you from under or overcooking the roast.

Other doneness levels according to temperature:

* Rare: 120-125°F

* Medium-rare: 125-130°F

* Medium: 130-135°F

* Medium-well: 135-140°F

* Well-done: 140-145°F