Gun deer season in Wisconsin has begun. The Wisconsin Department of Health Services (DHS) wants to remind hunters, their families, and anyone who serves or eats wild game or birds to make sure the meat is handled properly and cooked all the way through before eating it.
State Health Officer Karen McKeown warned that “wild game meat, such as venison, bear meat, and wild fowl, may contain a variety of bacteria and parasites that can make humans sick if the meat is not properly cooked.” “Even healthy-looking animals can carry germs that can make you sick. ”.
Trichinellosis (trichinosis) and toxoplasmosis have been spreading in Wisconsin over the past two years among people who ate raw meat from bears and deer that had the parasites that cause these diseases. Wild game meat that is eaten raw or not cooked enough can also make you sick with diseases like Salmonella and E. coli infections.
Some illnesses you might get from eating wild game are mild and go away on their own, but others can be more serious. Some of the more serious signs are diarrhea with blood, fever, chills, face or lymph node swelling, and damage to the heart, lungs, and other organs. It is important for people who get sick days or weeks after eating wild game to let their doctor know that they recently ate wild game.
People who hunt deer in parts of the state where Chronic Wasting Disease (CWD) is known to exist should get their deer tested for CWD. If testing for CWD is being done, don’t eat or give away deer meat until the test results are known to be negative.
Venison or deer meat is growing in popularity thanks to its lean, low-fat qualities and “gamey” flavor. But some unfortunate folks experience digestive troubles after eating venison, particularly loose stools or full-on diarrhea. If you’ve dealt with this unpleasant aftermath, you likely want to get to the bottom of what causes venison diarrhea. We’ll examine the potential reasons and solutions.
What Components of Venison May Cause Diarrhea?
There are a few aspects of venison that could provoke digestive upset in some
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High Protein Content – Venison is very high in protein compared to other meats. Too much protein at once can exceed the small intestine’s absorptive capacity.
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Fat Content – Venison is also low in fat. Too little fat in a meal prevents the small intestine from properly absorbing nutrients, leading them to the colon.
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Purines – Purines produce uric acid as a metabolic byproduct, which has been linked with diarrhea. Venison contains high levels of purines.
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Bacteria – Potential bacterial contamination from field dressing deer may introduce diarrhea-causing pathogens like E. coli or Salmonella.
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Parasites – Deer infected by certain parasites can pass them to humans, resulting in parasitic infections that cause diarrhea.
Preventing Venison-Related Diarrhea
You can take steps to avoid digestive distress from venison:
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Choose farm-raised venison which undergoes USDA inspection rather than potentially contaminated wild game.
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Cook venison thoroughly to at least 160°F internal temperature to kill potential bacteria.
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Freeze venison for 2+ weeks at 0°F to destroy parasites before cooking.
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Limit venison intake if you have a sensitivity to high protein or purines.
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Drink plenty of water to help digest the protein-dense venison.
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Eat venison with soluble fiber from vegetables or whole grains to slow digestion.
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Avoid pairing venison with other high protein foods like dairy in one sitting.
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Take an over-the-counter anti-diarrheal medication prophylactically.
Treating Venison-Induced Diarrhea
If you develop diarrhea after eating venison, try these remedies:
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Stay hydrated with water, broth, or electrolyte drinks.
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Choose bland foods like bananas, rice, applesauce, toast until it passes.
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Take anti-diarrheal medication containing loperamide to slow motility.
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Add probiotic yogurt with active cultures to restore good gut bacteria.
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Avoid caffeine, greasy food, and dairy which can worsen diarrhea.
Diarrhea from venison generally resolves on its own within 24-48 hours. See a doctor if it persists longer or is accompanied by concerning symptoms.
Faqs About Venison And Diarrhea
Here are some common questions about venison’s gastrointestinal effects:
Does venison cause food poisoning?
Venison is unlikely to cause food poisoning if properly cooked. Undercooked venison may contain bacteria leading to foodborne illness.
Why does venison make me gassy?
Venison’s high protein and fat content undergoing digestion may increase gas production. Some people’s digestive systems handle venison differently.
Is venison harder to digest than beef?
Potentially – venison’s lower fat content and higher protein level compared to beef may make it harder to digest for some people.
Is venison OK for people with IBS?
Venison may be more likely to trigger IBS symptoms like diarrhea due to its higher protein and lower fat. Those with IBS should consume venison in moderation.
Should I avoid venison if I have gout?
Yes, venison’s high purine content can increase risk of gout flares. Those prone to gout attacks should limit venison intake.
The Bottom Line on Venison Diarrhea
While a great source of protein, venison doesn’t agree with every digestive system. Following proper handling procedures and taking preventive steps can help you avoid unwanted diarrhea. If venison continues bothering your stomach, limit your portions or avoid it altogether. With the right precautions, you can still savor venison without intestinal grief.
While processing and prepping
Wear rubber or disposable latex gloves while processing and handling wild game.
Carefully remove the intestines to avoid contaminating yourself and the meat with intestinal germs.
Wash hands with soap and water after processing game or handling raw meat.
Clean knives, other tools, and surfaces (like cutting boards and tables) that have come in contact with raw meat very well.
Do not eat, drink, or smoke while handling or cleaning wild fowl or game.
Cook all wild game (e. g. , venison, bear) to a minimum internal temperature of 160°F as measured by a meat thermometer. Color is not a reliable indicator of doneness.
Cook all wild fowl (e. g. , duck, goose) to a minimum internal temperature of 165°F as measured by a meat thermometer. Color is not a reliable indicator of doneness.
It’s not always safe to eat game meat that has been frozen, smoked, or cured. These methods may not get rid of all bacteria and parasites.