Much like beef, venison that has not been ground is considered fully cooked and safe to eat at a medium-rare temperature of 120 - 135 degrees F. We will go beyond the minimum temperature for venison in this recipe as the meat cooks slowly in our stew, so it won't be necessary to check the internal temperature with a digital thermometer, but when reheating, I recommend making sure meat has reached 130 degrees internally after being stored in the refrigerator or freezer.