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As it is wild game, it would be better to bring it up to 160° to kill any parasites, tapeworm or E. coli harboring in the meat or fat or transferred from handling/gutting intestinal tract.
Pops has it right. I would stay on the lower side. Venison has very little fat and will dry out at higher temps. Did you wrap it in bacon? Everything is better with bacon!
Our taste prefer 145IT for best flavor, tenderness, and juicy meat. If you go much higher it starts to dry out and to high gives a liver taste. For those that don't care for medium rare red meat drizzle a little sauce over to hide the color.