Venison: lean red meat whose real questions are lead and raw meat

No trial has tested venison itself, so the strongest evidence on this page is about red meat in general. A meta-analysis of 18 randomized trials in 1152 adults found that eating more red meat raised C-reactive protein, a blood marker of inflammation, by a weighted mean of 0.23 (95% CI 0.08 to 0.39), and the rise was not significant when the meat was unprocessed. As food, raw venison is lean. UK food tables list 103 calories, 22.2 g protein, 1.6 g fat and 3.3 mg iron per 3.5 oz (100 g), from a single record with no measured spread between wild and farmed deer. Roast venison shows 35.6 g protein and 5.1 mg iron per 3.5 oz (100 g), and that rise comes from water driven out in the oven. The bigger questions depend on how the deer was shot and how the meat is cooked. In minced venison from Australian recreational hunters, 53% of packs (95% CI 35% to 71%) were above the 0.1 mg/kg lead limit for livestock meat, a figure that does not describe farmed or commercial venison. A US health agency, ATSDR, names pregnant women and children under six as most at risk from lead in venison.

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

How much is actually in it

• UK food tables list raw venison at 103 calories, 22.2 g protein and 1.6 g fat per 3.5 oz (100 g), with 3.3 mg iron and 2.4 mg zinc. — CoFID 2021 record 18-390, Venison, meat only, raw (n = 1 record) Evidence E source
  Per 100 g: energy 103 calories, protein 22.2 g, fat 1.6 g, saturated fat 0.8 g, cholesterol 50 mg, iron 3.3 mg, zinc 2.4 mg, selenium 9 micrograms
• In hunter-shot Australian venison, 28% of packs held visible metal fragments and 53% exceeded the 0.1 mg/kg lead limit for livestock meat, which no kangaroo or wallaby product did. — 133 minced game meat items from Australia, including venison from recreational hunters (n = 133 items) Evidence D source
  Venison: visible fragments 28%; above 0.1 mg/kg lead 53% (95% CI 35% to 71%); mean lead 0.12 mg/kg wet weight

What a real portion looks like

• In the US survey food database a venison steak or an unspecified serving is set at 85 g and a cup at 135 g. — FNDDS food code 23321200, Venison, steak, WWEIA category Lamb, goat, game (n = 4 portion measures) Evidence E source
  1 steak, any size 85 g; 1 patty 85 g; quantity not specified 85 g; 1 cup 135 g
• In a US population survey two thirds of respondents had eaten deer or elk meat, but most ate it rarely and almost all got it from the wild rather than a shop. — 17,372 respondents of the FoodNet 2006-2007 Population Survey in 10 US catchment areas (n = 17372) Evidence C source
  67.4% ever ate venison; of 11,635 eaters 59.8% ate it at most 1 to 2 times in their peak year and 88.6% obtained all of it from the wild

What your body absorbs

• In growing pigs fed lead-shot roe deer meat, marinating in wine and vinegar before cooking raised lead absorption from 2.7% to 15%, about 5.6 times higher. — growing pigs fed a portion of lead-shot roe deer meat, cooked or marinated for 24 h then cooked (n = 7 pigs per game meat group) Evidence D source
  Absolute lead bioavailability 15% marinated vs 2.7% cooked only, about 5.6-fold

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
• Roasting concentrates venison by driving out water, so 3.5 oz (100 g) of roast venison carries 35.6 g protein and 5.1 mg iron against 22.2 g and 3.3 mg raw. — CoFID 2021 records 18-491 Venison, roast and 18-390 Venison, meat only, raw (n = 2 records) Evidence E source
  Per 100 g roast vs raw: energy 165 vs 103 calories, protein 35.6 vs 22.2 g, fat 2.5 vs 1.6 g, iron 5.1 vs 3.3 mg, zinc 3.9 vs 2.4 mg
• Three deer hunters were hospitalized with toxoplasmosis after eating raw or nearly raw venison, and among wildlife workers eating raw or rare venison went with Toxoplasma antibodies. — 3 hospitalized hunters in Alabama and South Carolina, 1980, plus a serosurvey of 62 wildlife workers (n = 3 cases; 62 surveyed) Evidence D source
  Seropositivity associated with eating raw or rare venison, p < 0.05; no other risk factor associated
• A Japanese man began vomiting 4 hours after eating raw venison, and many parasite cysts were found in the meat. — one 67-year-old man in Japan who ate raw sika deer meat (n = 1) Evidence D source
  Vomiting onset 4 hours after the meal; many white cysts found in the meat

What it does to your health

• A meta-analysis of 18 randomized trials found that eating more red meat raised blood C-reactive protein by a weighted mean 0.23, with no clear rise when the meat was unprocessed. — adults of any health status in 22 randomized trials (1152 adults), 18 trials analyzed for CRP (n = 1152) Evidence A source
  CRP weighted mean difference 0.23 (95% CI 0.08 to 0.39); not significant for unprocessed red meat or intakes below 0.5 servings a day
• In a crossover trial of 41 adults, 6 days of red meat patties raised the heart risk marker TMAO compared with plant-based meat patties, a difference of 0.61 log units. — 41 adults, median age 51, 32% with atherosclerotic cardiovascular disease, 6 days on each diet (n = 41) Evidence B source
  TMAO lower on plant-based patties by 0.61 log units (95% CI 0.33 to 0.90); LDL cholesterol lower by 6.0 mg/dL (1.9 to 10.0)

Safety, limits and interactions

• A man living on game shot with lead bullets took in about 259 micrograms of lead a day and had a blood lead of 74.7 micrograms per dL, which fell after he switched to lead-free ammunition. — one US patient subsisting on lead-shot game meat, including deer (n = 1) Evidence D source
  Lead intake 259.3 +/- 235.6 micrograms per day; blood lead 74.7 micrograms per dL; lower after switching to non-lead ammunition
• Alpha-gal, the sugar behind red meat allergy after tick bites, is found mainly in mammalian meats such as beef, pork and venison, and in gelatin. — background statement in a study of 6 people (4 with confirmed or suspected alpha-gal syndrome, 2 controls) (n = 6) Evidence C source
  Venison named as an alpha-gal source alongside beef and pork
• Pooling 46 publications on hunted wild ungulates, Shiga toxin-producing E. coli was found more often in meat from ruminants such as deer than from wild boar. — game meat from hunted wild suids and ruminants, 46 publications, 223 prevalence estimates, 2004-2024 (n = 46 publications) Evidence C source
  STEC more prevalent in ruminant game meat; other pathogens generally higher in suids; PCR detected more than culture
• A toddler who reacted badly to venison in a spicy marinade turned out to be allergic to the pepper, and venison without the marinade caused no reaction. — one 17-month-old boy with mild eczema (n = 1) Evidence D source
  Skin tests positive to cayenne and black pepper; no recurrence on plain venison

Who this works differently for

• A 2008 ATSDR health consultation found lead in 8 of 98 hunter venison samples, and 7 of the 8 were ground meat. It names pregnant women and children under six as most at risk and advises them 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
  Pregnant women and children under six advised to avoid venison shot with lead; lead found in 8 of 98 hunter samples, 7 of them ground meat
• CDC names eating contaminated undercooked meat, with venison as one of its examples, as a way Toxoplasma spreads. A woman newly infected during or just before pregnancy can pass the parasite to her unborn child, who can have severe health issues even if she has no symptoms. — women newly infected with Toxoplasma during or just before pregnancy, and their unborn child Evidence E source
  Undercooked contaminated meat is a named route of Toxoplasma infection; a new infection around pregnancy can pass to the unborn child and cause severe health issues even when the mother has no symptoms
• A child in Connecticut caught E. coli O157:H7 from wild white-tailed deer meat, confirmed by DNA fingerprinting of the venison. — one pediatric case, Connecticut, USA (n = 1) Evidence D source
  Venison verified as infection source by DNA fingerprint analysis
• Across 15 studies of 1,162 people with alpha-gal syndrome, the red meat allergy caused by tick bites, 91.8% had symptoms start an hour or more after eating red meat. — 1162 patients with alpha-gal syndrome confirmed by alpha-gal IgE, 57% female (n = 1162) Evidence C source
  Onset 1 h or later 91.8% (95% CI 84.6 to 96.8); urticaria 63.8% (34.5 to 88.3); any gut symptom 69.2% (49.3 to 85.9)
• In a study of 2,832 Swedish twins, genes explained about 61% of the difference in how much venison people ate, the highest share among the foods reported. — 2832 Swedish twins (858 monozygotic, 1974 dizygotic), mean age 24 (n = 2832) Evidence C source
  Heritability 61% for venison intake vs 24% for potatoes
• A meat inspector developed forearm eczema from handling venison, with patch tests strongly positive to fresh venison diaphragm and liver. — one 37-year-old male meat inspector (n = 1) Evidence D source
  5-month eczema, cleared with change of work role and treatment

What is still unknown

• CDC says chronic wasting disease has never been reported in people and it is unknown whether they can catch it, and it advises hunters to test deer from affected areas and not eat meat that tests positive. — hunters and eaters of deer and elk in areas with chronic wasting disease Evidence E source
  No human cases reported; test before eating; discard positive animals

The bottom line

Most people eat it rarely. In a US survey of 17,372 people, two thirds had tried deer or elk meat, 59.8% of eaters had it at most once or twice in their peak year, and 88.6% got all of it from the wild. A standard US serving is 85 g. One more red meat trial is worth knowing. In 41 adults, 6 days of red meat patties raised TMAO by 0.61 log units (95% CI 0.33 to 0.90) compared with plant-based patties. Those were red meat patties, not venison, and TMAO is a marker rather than a disease outcome. Every infection case below followed raw or undercooked meat. CDC says cooking wild game meat to an internal temperature of at least 165°F (74°C) is necessary to kill Trichinella parasites, and freezing might not be sufficient. Three deer hunters were hospitalized with toxoplasmosis in 1980 after eating raw or nearly raw venison. A Japanese man began vomiting 4 hours after eating raw deer meat in which many parasite cysts were found, and a Connecticut child caught E. coli O157:H7 from wild deer meat, confirmed by DNA fingerprinting. These single cases show the route exists and say nothing about how often it happens. A review of 46 publications on hunted game found Shiga toxin-producing E. coli more often in meat from deer and other ruminants than in meat from wild boar. CDC names undercooked venison among the meats that spread Toxoplasma. A woman newly infected during or just before pregnancy can pass it to her unborn child, who can have severe health issues even if she has no symptoms. The lead figures on this page come from game shot with lead ammunition. One US man living on lead-shot game took in about 259 micrograms of lead a day and reached a blood lead of 74.7 micrograms per dL, and it fell after he switched to lead-free ammunition. In growing pigs fed lead-shot roe deer, marinating in wine and vinegar before cooking raised lead absorption from 2.7% to 15%. Those are pig values from a single meal. A 2008 ATSDR health consultation found lead in 8 of 98 hunter venison samples, 7 of them ground meat. It names pregnant women and children under six as most at risk and advises these two groups to avoid venison shot with lead bullets or slugs or from an unknown source. Alpha-gal syndrome, the red meat allergy that follows tick bites, is triggered by mammalian meats including venison. In 1162 patients across 15 studies, 91.8% had symptoms start an hour or more after eating red meat, which makes the link easy to miss. A reaction after a venison meal can come from the seasoning. One toddler who reacted to venison in a spicy marinade turned out to be allergic to the pepper and ate plain venison without trouble. CDC says chronic wasting disease has never been reported in people and it is not known whether people can catch it. It advises testing deer from affected areas and not eating meat that tests positive.

Sources

1. vens-r1-01 · CoFID 2021, dataset
   Venison, meat only, raw (CoFID 18-390): Energy 103 kcal; Protein 22.2 g; Fat 1.6 g; Satd FA 0.80 g; Cholesterol 50 mg; Iron 3.30 mg; Zinc 2.4 mg; Selenium 9 ug per 100 g
   CoFID 2021 (Public Health England), code 18-390 · checked 2026-09-28
2. vens-r1-09 · food contamination survey
   Radiographically visible pellets and/or fragments were detected in recreationally harvested meat types at frequencies of 35% and 28% for quail and venison (Fig. 1), respectively. ... The frequency of samples exceeding the food standards threshold level of 0.1 mg/kg w.w. (Food Standards Australia New Zealand, 2017) were zero for kangaroo and wallaby, but 53% (95% CI: 35%, 71%) for venison and 86% (95% CI: 71%, 95%) for quail (Table 2).
   Environmental Science and Pollution Research International, 2023 · checked 2026-09-28
3. vens-r1-03 · USDA FNDDS 2021-2023, dataset
   Venison, steak (FNDDS 23321200, FDC 2705914, WWEIA Lamb, goat, game): 1 patty 85 g; 1 steak, any size 85 g; 1 cup 135 g; Quantity not specified 85 g
   USDA FNDDS 2021-2023, food code 23321200 (FDC 2705914) · checked 2026-09-28
4. vens-r1-04 · population survey
   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 2026-09-28
5. vens-r1-10 · animal feeding study
   Marinating game meat before cooking increased the bioavailability of lead to 15 % compared with 2⋅7 % in unmarinated meat. Hence, the mean bioavailability was about 5⋅6 times higher in orally ingested, lead-shot game meat when the meat was marinated before cooking.
   Journal of Nutritional Science, 2021 · checked 2026-09-28
6. sf-game-r2-4 · 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. vens-r1-02 · CoFID 2021, dataset
   Venison, roast (CoFID 18-491): Energy 165 kcal; Protein 35.6 g; Fat 2.5 g; Iron 5.10 mg; Zinc 3.9 mg; Vitamin B12 1.0 ug per 100 g. Venison, meat only, raw (CoFID 18-390): Energy 103 kcal; Protein 22.2 g; Fat 1.6 g; Iron 3.30 mg; Zinc 2.4 mg
   CoFID 2021 (Public Health England), codes 18-491 and 18-390 · checked 2026-09-28
8. vens-r1-05 · case series
   All three hunters had recently consumed raw or nearly raw venison and lacked other known risk factors for toxoplasmosis such as cat contact or eating other undercooked meats. In a serosurvey and questionnaire of 62 wildlife workers who regularly handled deer viscera, an association between seropositivity to Toxoplasma gondii and a history of eating raw or rare venison was found (p less than 0.05), but no significant association was found between seropositivity and any other risk factors.
   Am J Epidemiol, 1983 · checked 2026-09-28
9. vens-r1-06 · case report
   A 67-year-old Japanese man had eaten raw venison 4 hours prior to the beginning of vomiting. Many white cysts were discovered in the venison, with numerous bradyzoites being detected after the cysts were punctured.
   Intern Med, 2019 · checked 2026-09-28
10. vens-r1-15 · systematic review and meta-analysis
    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; studies without, but not with, energy restriction; and RMI ≥, but not <, 0.5 servings/day (3.5 servings/week).
    Crit Rev Food Sci Nutr, 2026 · checked 2026-09-28
11. vens-r1-16 · randomized crossover trial
    Compared with the red-meat supplemented diet, the plant-based meat supplemented diet resulted in lower TMAO levels: -0.61 log units (95% CI -0.90 to -0.33, P < 0.001). The plant-based diet was also associated with lower LDL cholesterol: -6.0 mg/dL (95%CI -10.0 to -1.9), higher body weight: + 0.6 kg (95%CI + 0.1 to + 1.0), and NTproBNP: + 0.19 log units (95%CI + 0.04 to + 0.35).
    Sci Rep, 2026 · checked 2026-09-28
12. vens-r1-08 · 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 2026-09-28
13. vens-r1-13 · case-control
    The alpha-gal syndrome (AGS) describes a new type I allergy entity to the carbohydrate epitope galactose-α-1,3-galactose (alpha-gal), which is mainly found in mammalian food products (e.g., beef, pork, and venison).
    Int Arch Allergy Immunol, 2021 · checked 2026-09-28
14. vens-r1-14 · systematic review and meta-analysis
    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 2026-09-28
15. vens-r1-19 · case report
    A similar but less severe reaction with facial urticaria and conjunctivitis occurred after eating roast beef in the same marinade while reintroduction of venison without marinade did not result in recurrence of symptoms. RESULTS: Skin tests to cayenne and black pepper extracts were positive.
    WMJ, 2011 · checked 2026-09-28
16. sf-leadgame-r5-2 · agency advice
    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. ... 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.
    ATSDR (US CDC), Health Consultation: The Potential for Ingestion Exposure to Lead Fragments in Venison in Wisconsin, 2008 · checked 2026-10-08
17. sf-toxo-r4-5 · agency advice
    Eating contaminated undercooked meat (e.g., pork, lamb, venison) or shellfish (e.g., oysters, clams, or mussels) ... Women who are newly infected with Toxoplasma during or just before pregnancy can pass the infection to their unborn child. Although the mother may not have symptoms, the unborn child can have severe health issues.
    US CDC, Toxoplasmosis: Causes and How It Spreads · checked 2026-10-08
18. vens-r1-07 · case report
    We report a case of Escherichia coli O157:H7, which was acquired by eating wild White-Tailed deer (Odocoileus virginianus). DNA fingerprint analysis verified venison as the source of infection.
    Emerg Infect Dis, 2002 · checked 2026-09-28
19. vens-r1-12 · systematic review and meta-analysis
    Urticaria was identified as the most prevalent symptom (63.8%, CI: 34.5-88.3, I2 = 98.8%). At least one gastrointestinal symptom was reported in 69.2% of patients (CI: 49.3-85.9, I2 = 97.5%), including abdominal pain (58.3%, CI: 36.0-78.9, I2 = 96.0%), diarrhea (41.7%, CI: 22.3-62.5, I2 = 93.4%), nausea (39.1%, CI: 29.2-49.6, I2 = 79.1%), and vomiting (31.1%, CI: 21.9-41.2, I2 = 70.4%). 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 2026-09-28
20. vens-r1-17 · twin study
    Heritability varied across food groups (e.g., 61% for venison; 24% for potatoes) and nutrient intakes (50% for fiber; 20% for sodium), indicating differing degrees of genetic impact across dietary components.
    Am J Clin Nutr, 2026 · checked 2026-09-28
21. vens-r1-18 · case report
    Scratch patch tests were strongly positive to fresh venison diaphragm and venison liver and weakly positive to venison hide and blood, and lamb blood.
    Australas J Dermatol, 2002 · checked 2026-09-28
22. vens-r1-11 · public health agency guidance
    CWD infections in people have never been reported, and so far, it's not known if people could get infected with CWD. ... Strongly consider having the deer or elk tested for CWD before you eat the meat. ... If your animal tests positive for CWD, do not eat meat from that animal.
    CDC, About Chronic Wasting Disease, 2026 · checked 2026-09-28