What temp ?

[Lungpopper]

When cooking elk or venison roasts, what temps do you guys use ?
145 is my #.

 

[NBK]

I pull it out at 135° - 138° then wrap it in foil and then a towel and let it rest for 10-15 mins.

Yours looks pretty darn good!

 

[Snake Charmer]

I have never used temp, I was taught by an old school chef before that to push the meat with your finger and feel how it felt. One finger and soft- rare. two fingers and semi soft semi rare, , three fingers -medium. four fingers well done...

 

[TRICER]

130-135 and then it will cook after you pull it off.

I highly recommend getting a Sous Vide they are legit.