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Deer Sh!ts?

M

MAHunter

Well-Known Member
Joined
Nov 19, 2020
Messages
261
A few of my friends/family have tried venison for the first time. A couple of them got diarrhea about an hour after eating it. It typically lasts just that one trip to the bathroom, then they are fine. We are careful to monitor the internal temps when cooking to 130-135 and let it sit for 10 mins before serving.

Is this just a case of their bodies having something its never had before? Is there something we are doing wrong in cooking it? Should the internal temp be higher? All the recipes ive found say Venison should be served rare (they suggest lower internal temps than im cooking it) as it becomes gamy and tougher the longer its cooked.
 
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MAHunter said:
A few of my friends/family have tried venison for the first time. A couple of them got diarrhea about an hour after eating it. It typically lasts just that one trip to the bathroom, then they are fine. We are careful to monitor the internal temps when cooking to 130-135 and let it sit for 10 mins before serving.

Is this just a case of their bodies having something its never had before? Is there something we are doing wrong in cooking it? Should the internal temp be higher? All the recipes ive found say Venison should be served rare (they suggest lower internal temps than im cooking it) as it becomes gamy and tougher the longer its cooked.
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Maybe they had a reaction to a different ingredient or the cooking method itself. They could also have a reaction to a new protein, particularly if they’re (not saying they are) used to eating bulls*** food like McDonald’s all the time, or don’t eat a lot of red meat at all.
I also target 135 for venison. Perfect pink medium rare, not what a restaurant would call medium rare. Don’t think the temp is what got them. Unless they eat hockey pucks for steaks usually.
 
DelaWhere_Arrow said:
Maybe they had a reaction to a different ingredient or the cooking method itself. They could also have a reaction to a new protein, particularly if they’re (not saying they are) used to eating bulls*** food like McDonald’s all the time, or don’t eat a lot of red meat at all.
I also target 135 for venison. Perfect pink medium rare, not what a restaurant would call medium rare. Don’t think the temp is what got them. Unless they eat hockey pucks for steaks usually.
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We use Stubbs Marinade when preparing venison for others just for the purpose you mentioned. Nothing crazy in there that people havent had. The fact that its over almost as fast as it began leads me to think its just the fact they never had it before. But just wanted to confirm here if anyone else has experienced this?
 
MAHunter said:
We use Stubbs Marinade when preparing venison for others just for the purpose you mentioned. Nothing crazy in there that people havent had. The fact that its over almost as fast as it began leads me to think its just the fact they never had it before. But just wanted to confirm here if anyone else has experienced this?
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With other meats. Pork specifically if someone is not used to it, and lamb.
 
MAHunter said:
Some acorn squash and mashed potatoes.



Nope.
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Squash is very hard for the body to digest and if it’s undercooked it is even harder to digest. If they ate a decent amount of that then I would bet that’s what did it.

edit: that said I don’t know what “acorn” squash is
 
It was definitely the meat, as it happened to two different people, two different times.
Gastro issues arent uncommon with venison. Altho it typically manifests as gas.
 
Food safety specialist here. Deer meat should be cooked to a minimum internal temperature of 145 degrees. This is to kill any bacteria that are in the meat. Yes I’m well aware of smoking, brining, curing, rop, sous vide, etc methods. The bottom line is to make sure grab your thermometer and once the dead center hits 145 for at least a second you should be good. Outside of the above could be meat intolerance, alpha-gal, a few other things but I’d think those would hit a single person, not a group of people. How many out of your party got the trots? And just the trots no other symptoms?
 
Exhumis said:
Food safety specialist here. Deer meat should be cooked to a minimum internal temperature of 145 degrees. This is to kill any bacteria that are in the meat. Yes I’m well aware of smoking, brining, curing, rop, sous vide, etc methods. The bottom line is to make sure grab your thermometer and once the dead center hits 145 for at least a second you should be good. Outside of the above could be meat intolerance, alpha-gal, a few other things but I’d think those would hit a single person, not a group of people. How many out of your party got the trots? And just the trots no other symptoms?
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You disagree with pasteurization?
 
Plebe said:
You disagree with pasteurization?
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Not at all. Pasteurization is typically used for fluids not meats, and the temps of pasteurization occur generally around 200 degrees depending on the product. At that temperature you’d have to cook meat, especially a thick roast, for a long time and you run into quality issues. I’m not saying the deer was cooked wrong. I’m just throwing out a possibility.
 
Exhumis said:
Not at all. Pasteurization is typically used for fluids not meats, and the temps of pasteurization occur generally around 200 degrees depending on the product. At that temperature you’d have to cook meat, especially a thick roast, for a long time and you run into quality issues. I’m not saying the deer was cooked wrong. I’m just throwing out a possibility.
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Check out the charts for sous vide pasteurization of meats.

Chicken with 5%fat is pasteurized when heated to 136 and held for 68.4 minutes. Chicken.
 
The only reaction I've had from deer is being hungry a few hours later, but I attribute that to the low fat content.

I remember a time I was prepping for a colonoscopy and ate deer as my last meal. I had to call off the procedure because I was so hungry the next day. Not a bad thing. Just told me there are too many additives and preservatives in my current diet.
 
Exhumis said:
Food safety specialist here. Deer meat should be cooked to a minimum internal temperature of 145 degrees. This is to kill any bacteria that are in the meat. Yes I’m well aware of smoking, brining, curing, rop, sous vide, etc methods. The bottom line is to make sure grab your thermometer and once the dead center hits 145 for at least a second you should be good. Outside of the above could be meat intolerance, alpha-gal, a few other things but I’d think those would hit a single person, not a group of people. How many out of your party got the trots? And just the trots no other symptoms?
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It has only been the person trying it for the first time. Me, my wife, my kids, all have had it and been fine. But we have had it before.

Also, wouldnt freezing the meat kill the bacteria?
 
Exhumis said:
Food safety specialist here. Deer meat should be cooked to a minimum internal temperature of 145 degrees. This is to kill any bacteria that are in the meat. Yes I’m well aware of smoking, brining, curing, rop, sous vide, etc methods. The bottom line is to make sure grab your thermometer and once the dead center hits 145 for at least a second you should be good. Outside of the above could be meat intolerance, alpha-gal, a few other things but I’d think those would hit a single person, not a group of people. How many out of your party got the trots? And just the trots no other symptoms?
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If you cook to 135 and take off heat, cover to rest, you’ll hit 145 in just a few minutes.
 
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