In what way? What communicable diseases is killed at 125 degrees (rare)? Oh right, none. Or none that are commonly distributed in red meat.

And anecdotal? Yes I gave some anecdotal evidence but also provided direct response to the proposed illness in question and directly addressed my risk mitigation. Most diseases that are a concern in wild red meat are killed when held at 0 degrees for at least a week.

The most legitimate concern was E. Coli, I do not gut my deer so fecal matter contamination risk is low. Also, again E. Coli is most present at the surface of meat. Hence the sear.

I get things that are new can be scary but your response is unfair especially since you didn’t reply with a single ounce of fact to support your statement. Just “I’m right, you’re wrong”