Venison sausage: wild meat, sausage fat

The firmest evidence near venison sausage is about red meat in general. According to a meta-analysis of 18 randomized trials, eating more red meat raised C-reactive protein, a blood marker of inflammation, by a weighted mean difference of 0.23 (95% CI 0.08 to 0.39). The rise held for mixed or unspecified red meat and for people with cardiometabolic disease, and it did not show up for unprocessed red meat or for people without those diseases. None of those trials used venison. The sausage itself is a fatty, salty cured meat. A single recipe-based USDA survey record gives 312 calories, 25 g of fat and 9.8 g of saturated fat per 3.5 oz (100 g), and one 35 g patty carries about 109 calories, 8.8 g of fat and 290 mg of sodium. The pork or beef fat in the recipe drives the fat figure. Because the meat is wild game, the safety notes below matter most for pregnant women, young children, older adults and people with weakened immune systems.

As people eat it, per 3.5 oz (100 g)

How much is actually in it

• Per 100 g, venison sausage supplies 2.43 mg iron, 3.79 mg zinc and 1.75 mcg vitamin B12 in USDA survey data. — — (n = 1 FNDDS record) Evidence E source
  Iron 2.43 mg, zinc 3.79 mg, vitamin B12 1.75 mcg per 3.5 oz (100 g); per 35 g patty 0.9 mg, 1.3 mg, 0.6 mcg

What a real portion looks like

• Venison sausage is not lean like venison steak. USDA survey data give 312 calories, 25 g fat and 9.8 g saturated fat per 3.5 oz (100 g), about 109 calories and 8.8 g fat in one 35 g patty. — — (n = 1 FNDDS record) Evidence E source
  Per 100 g: 312 calories, 25.08 g fat, 9.757 g saturated fat, 20.23 g protein; per 35 g patty: 109 calories, 8.8 g fat, 3.4 g saturated fat, 7.1 g protein
• A 35 g patty of venison sausage carries about 290 mg sodium, from 829 mg per 3.5 oz (100 g) in USDA survey data. — — (n = 1 FNDDS record) Evidence E source
  Sodium 829 mg per 3.5 oz (100 g); 290 mg per 35 g patty; 124 mg per 15 g slice

What your body absorbs

• According to a meta-analysis of 13 randomized trials, heme iron, the kind found in meat but given here as supplements, raised hemoglobin by 1.06 g/dL more than non-heme iron in anemic or iron-low children. — 13 RCTs, non-hospitalized groups; hemoglobin gain in children with anemia or low iron stores (n = 13 studies) Evidence A source
  Hemoglobin MD 1.06 g/dL (95% CI 0.34 to 1.78) in children; side effects RR 0.62 (95% CI 0.40 to 0.96); GRADE very low
• In a randomized absorption study in 45 women, about 10% of heme iron was absorbed alone, beef left that unchanged, and fish or chicken lowered it to 7.1% and 4.9%. — 45 women aged 35-45, three iron absorption sub-studies (n = 45) Evidence B source
  Heme Fe bioavailability 10.3% alone, unchanged with beef, 7.1% with fish, 4.9% with chicken

What cooking and storage change

• CDC says wild game meat must be cooked to an internal temperature of at least 165°F (74°C) to kill Trichinella parasites, and freezing game meat might not be sufficient. — people who eat wild game meat Evidence E source
  Internal temperature of at least 165°F (74°C) kills Trichinella, freezing might not be sufficient
• Laboratory data suggest curing and fermenting game meat into ready-to-eat products does not reliably kill STEC or some parasites, and freezing does not control freeze-resistant Trichinella nativa. — 65 records on processing of game meat (n = 65 records) Evidence D source
  Qualitative: curing and fermenting limited against STEC and certain parasites; freezing fails against Trichinella nativa

What it does to your health

• According to a meta-analysis of 18 randomized trials, eating more red meat raised C-reactive protein by a weighted mean difference of 0.23, and the rise was seen with mixed or unspecified red meat, not unprocessed. — 22 RCTs with 1,152 adults; CRP pooled from 18 RCTs (n = 1152) Evidence A source
  CRP weighted mean difference 0.23 (95% CI 0.08 to 0.39); no effect on IL-6, TNF-alpha, leptin, adiponectin

Safety, limits and interactions

• Surveys of hunted wild ungulates find Salmonella, STEC, Listeria, Yersinia and Campylobacter in game meat, with STEC more common in ruminants such as deer. — game meat from hunted wild ungulates, 46 publications, 2004-2024 (n = 170 studies) Evidence C source
  Pooled prevalence varied widely; STEC higher in ruminant than suid game meat
• A case report describes a man who lived on game shot with lead bullets, took in about 259 mcg of lead a day and reached a blood lead of 74.7 mcg/dL, which fell after he switched to non-lead ammunition. — 1 patient subsisting on lead-shot game meat (n = 1) Evidence D source
  Lead intake 259.3 ± 235.6 mcg/day; blood lead 74.7 mcg/dL; reduced after switch

Who this works differently for

• In a 2008 ATSDR health consultation, 7 of the 8 hunter venison samples that contained lead were ground meat. ATSDR advises pregnant women and children under six to avoid venison shot with lead bullets or slugs or from an unknown source. — pregnant women and children under six years old, Wisconsin venison consumers Evidence E source
  Lead found in 8 of 98 hunter samples, 7 of them ground meat; pregnant women and children under six advised to avoid venison shot with lead
• FDA counts pregnant women and their unborn or newborn babies, adults over 65 and people with weakened immune systems as the high-risk groups for serious effects of listeriosis. — pregnant women and their unborn or newborn baby, adults over the age of 65, people with weakened immune systems Evidence E source
  Named as high-risk groups susceptible to the serious and adverse effects of listeriosis
• FSIS notes that E. coli O157:H7 can survive dry fermenting and says older adults, very young children, pregnant women and people with weakened immune systems might want to avoid dry sausages, which are not cooked. — older adults, very young children, pregnant women, people with immune systems weakened by disease or organ transplants Evidence E source
  E. coli O157:H7 survives dry fermenting; at-risk groups advised they might want to avoid uncooked dry sausages
• Observational data show people who eat raw or undercooked meat have 1.2 to 1.3 times the risk of Toxoplasma infection, which matters most in pregnancy and in weakened immunity. — cohort, case-control and cross-sectional studies; consumers of raw or undercooked meat including sausages Evidence C source
  RR 1.2-1.3; OR 1.7-3.0 vs thoroughly cooked meat
• Alpha-gal syndrome brings delayed reactions to red meat. Across 15 studies of 1,162 patients, 91.8% had symptoms 1 hour or more after eating red meat. — 1,162 alpha-gal syndrome patients in 15 studies (n = 1162) Evidence C source
  Urticaria 63.8%; any GI symptom 69.2%; onset at least 1 h after red meat 91.8%; tick bite recalled 78.7%
• In a US survey of 17,372 people, 67.4% had eaten deer or elk meat, mostly from the wild, and 1.2% had hunted in areas with chronic wasting disease. — 17,372 respondents, FoodNet population survey 2006-2007, 10 US areas (n = 17372) Evidence C source
  Ever ate venison 67.4%; 88.6% of eaters got all meat from the wild; hunted in CWD-endemic area 1.2%

What is still unknown

• No study has measured venison sausage itself, and national tables hold no spread, no UK value and no cooking retention data for it. — — (n = 0 records) Evidence E source
  No USDA SR or Foundation record, no CoFID record, no R6 retention entry, zero PubMed records by name

The bottom line

Per 100 g, the same record lists 2.43 mg of iron, 3.79 mg of zinc and 1.75 mcg of vitamin B12, about 0.9 mg, 1.3 mg and 0.6 mcg in a patty. Meat iron is the heme kind. In a randomized isotope study in 45 women aged 35 to 45, about 10.3% of heme iron was absorbed on its own, beef left that unchanged, and fish or chicken lowered it to 7.1% and 4.9%. Those were single meals. A meta-analysis of 13 randomized trials found heme iron raised hemoglobin by 1.06 g/dL more than non-heme iron in children with anemia or low iron stores (95% CI 0.34 to 1.78). The heme came as supplements, the certainty was rated very low, and other groups showed no benefit. The real cautions come from the animal being wild. Reviews of hunted wild ungulates find Salmonella, STEC, Listeria, Yersinia and Campylobacter in the meat, with STEC more common in ruminants such as deer, and the estimates vary widely between studies. Laboratory studies suggest curing and fermenting make most ready-to-eat products safe but work poorly against STEC and some parasites, and freezing does not control Trichinella nativa. CDC says wild game meat must be cooked to an internal temperature of at least 165°F (74°C) to kill Trichinella parasites, and freezing might not be sufficient. FSIS notes that E. coli O157:H7 can survive dry fermenting and says older adults, very young children, pregnant women and people with weakened immune systems might want to avoid dry sausages, which are not cooked. FDA counts pregnant women and their unborn or newborn babies, adults over 65 and people with weakened immune systems as the high-risk groups for serious listeriosis. Observational data link raw or undercooked meat of any species, uncooked cured sausages counted in, to 1.2 to 1.3 times the risk of Toxoplasma infection compared with thoroughly cooked meat. A case report describes a man living on game shot with lead bullets who took in about 259 mcg of lead a day and reached a blood lead of 74.7 mcg/dL, which fell after he switched ammunition. That was one extreme case, and sausage was not tested. In a 2008 ATSDR health consultation, 7 of the 8 hunter venison samples that contained lead were ground meat, and ATSDR advises pregnant women and children under six to avoid venison shot with lead bullets or slugs or from an unknown source. Alpha-gal syndrome is a delayed reaction to red meat. Across 15 studies of 1,162 patients, 91.8% had symptoms an hour or more after eating it and 78.7% recalled a tick bite, though venison was not named separately. In a US survey of 17,372 people, 67.4% had eaten deer or elk and 1.2% had hunted where chronic wasting disease is present. The survey measured exposure only and confirmed no human case. No study has measured venison sausage itself, and national tables hold no spread, UK value or cooking data for it.

Sources

1. vsau-r3-03 · USDA FNDDS, dataset
   Venison sausage (FDC 2705916): Iron, Fe 2.43 mg; Zinc, Zn 3.79 mg; Vitamin B-12 1.75 ug per 100 g. 1 patty (35 g): iron 0.9 mg, zinc 1.3 mg, vitamin B-12 0.6 ug.
   USDA FNDDS 2021-2023 (FoodData Central Survey Foods), Venison sausage, FDC 2705916 · checked 2026-10-02
2. vsau-r3-01 · USDA FNDDS, dataset
   Venison sausage (FDC 2705916, WWEIA Cold cuts and cured meats), per 100 g: energy 312 kcal, total fat 25.08 g, saturated fatty acids 9.757 g, protein 20.23 g. 1 patty = 35 g: 109.2 kcal, 8.8 g fat, 3.4 g saturated, 7.1 g protein. 1 slice = 15 g: 46.8 kcal, 3.8 g fat.
   USDA FNDDS 2021-2023 (FoodData Central Survey Foods), Venison sausage, FDC 2705916 · checked 2026-10-02
3. vsau-r3-02 · USDA FNDDS, dataset
   Venison sausage (FDC 2705916): Sodium, Na 829 mg per 100 g; 1 patty (35 g) 290.1 mg; 1 slice (15 g) 124.3 mg.
   USDA FNDDS 2021-2023 (FoodData Central Survey Foods), Venison sausage, FDC 2705916 · checked 2026-10-02
4. vsau-r3-04 · meta-analysis of RCTs
   Only randomized controlled trials comparing HI with NHI were considered. ... After screening 3097 articles, 13 studies were included. ... The meta-analysis showed higher hemoglobin increases in children with anemia or low iron stores receiving HI (MD 1.06 g/dL; 95% CI: 0.34; 1.78; CoE: very low).
   Eur J Nutr, 2024 · checked 2026-10-02
5. vsau-r3-05 · randomized absorption trial
   Forty-five women (35-45 year) were randomly assigned to three iron (Fe) absorption sub-studies, which measured the effects of dietary animal proteins on the absorption of heme Fe. ... Study 2: the bioavailability from heme alone (10.3%) was reduced (p<0.05) when it was blended with fish (7.1%) and chicken (4.9%), however it was unaffected by beef.
   Food Chem, 2016 · checked 2026-10-02
6. sf-game-r2-5 · agency advice
   Cooking wild game meat to an internal temperature ≥165°F (≥74°C) is necessary to kill Trichinella spp. parasites. ... Cooking game meat to a safe internal temperature (≥165°F [≥74°C]) will kill Trichinella spp. and prevent infection, whereas freezing might not be sufficient
   CDC MMWR, Notes from the Field: Suspected Outbreak of Trichinellosis Associated with Undercooked Bear Meat, North Carolina, November 2023 (2024) · checked 2026-10-08
7. vsau-r3-08 · systematic review
   Refrigeration and freezing are commonly employed preservation methods but they may not control all hazards, including freeze-resistant parasites (e.g., Trichinella nativa) and psychrotrophic bacteria capable of growing at low temperatures. Curing and fermenting, although generally resulting in microbiologically safe ready-to-eat products, showed limited efficacy against certain parasites and bacteria, including Shiga toxin-producing Escherichia coli.
   Compr Rev Food Sci Food Saf, 2026 · checked 2026-10-02
8. vsau-r3-06 · meta-analysis of RCTs
   Twenty-two randomized controlled trials (RCTs; 1152 adults) and 10 observational studies (OBS; 438,925 adults) were included ... Overall, greater total RMI led to higher CRP across 18 RCTs (weighted mean difference 0.23, 95% CI 0.08-0.39). Subgroup analyses indicated similar findings for participants diagnosed with, but not without, cardiometabolic diseases; unspecified or mixed RMI, but not unprocessed RMI
   Crit Rev Food Sci Nutr, 2026 · checked 2026-10-02
9. vsau-r3-07 · meta-analysis of prevalence studies
   A total of 46 publications (170 studies; 223 prevalence estimates) were included. ... Pathogen occurrence was generally higher in meat from suids, except for STEC, which was more prevalent in the game meat of ruminants.
   Compr Rev Food Sci Food Saf, 2026 · checked 2026-10-02
10. vsau-r3-09 · case report
    While eating lead-shot meat, the patient was consuming 259.3 ± 235.6 µg of lead daily and his blood lead level was 74.7 µg/dL. Conversion to nonlead ammunition was associated with a reduced blood lead level.
    Am J Med, 2018 · checked 2026-10-02
11. sf-leadgame-r5-3 · agency advice
    Lead was detected in 8 of 98 hunter samples, a prevalence of 8%. Seven of the eight positives were from ground meat; one was from a whole cut. ... We do know that pregnant women and children less than six years old are most at risk. These two groups in particular should avoid consuming venison shot with lead bullets or slugs, or ... venison from an unknown source.
    ATSDR (US CDC), Health Consultation: The Potential for Ingestion Exposure to Lead Fragments in Venison in Wisconsin, 2008 · checked 2026-10-08
12. sf-listeriarisk-venisonsaus-2 · agency advice
    Pregnant women and their unborn or newborn baby, adults over the age of 65, and those with weakened immune systems, are all considered to be high-risk groups that are susceptible to the serious and adverse effects of listeriosis.
    Listeria (Listeriosis), US Food and Drug Administration, At-Risk Groups · checked 2026-10-08
13. sf-stec-r3-venisonsaus-1 · agency advice
    The bacterium E.scherichia coli (E. coli ) O157:H7 can survive the process of dry fermenting, and in 1994, some children became ill after eating dry cured salami containing the bacteria. ... Because dry sausages are not cooked, people “at risk” (older adults, very young children, pregnant women and those with immune systems weakened by disease or organ transplants) might want to avoid eating them.
    Sausages and Food Safety, USDA Food Safety and Inspection Service · checked 2026-10-08
14. vsau-r3-10 · meta-analysis of observational studies
    Our results suggest that individuals who eat raw or undercooked meat have, respectively, 1.2-1.3 times the risk and 1.7-3.0 times the odds of T. gondii infection compared to those who thoroughly cook meat, regardless of the animal species they consume.
    Vector Borne Zoonotic Dis, 2021 · checked 2026-10-02
15. vsau-r3-11 · meta-analysis of observational studies
    Of the 739 studies screened, 15 met the inclusion criteria, comprising 1162 AGS patients (57% female). ... Tick bite history was recalled by 78.7% (CI: 46.4-98.1; I2 = 99.1%), and 91.8% (CI: 84.6-96.8; I2 = 70.3%) had symptom onset ≥ 1 h post red meat intake.
    Neurogastroenterol Motil, 2026 · checked 2026-10-02
16. vsau-r3-12 · cross-sectional survey
    The proportion of respondents who had ever hunted deer or elk was 18.5%, and 1.2% had hunted deer or elk in a CWD-endemic area. More than two thirds (67.4%) reported having ever eaten deer or elk meat. ... Of the 11,635 respondents who had consumed venison, 59.8% ate venison at most one to two times during their year of highest consumption, and 88.6% had obtained all of their meat from the wild.
    J Am Diet Assoc, 2011 · checked 2026-10-02
17. vsau-r3-13 · USDA R6, FDC and CoFID 2021, dataset
    USDA-RETN-R6: venison sausage, no method and no FDC food. CoFID 2021: no record. USDA Foundation variability: no record. PubMed corpus: 0 records for venison sausage.
    USDA Table of Nutrient Retention Factors, Release 6, 2007; USDA FoodData Central; CoFID 2021 (Public Health England) · checked 2026-10-02