Approximate Game Cooking Times
Whole game birds are safe cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures. Ground meats and other cuts of game meat should reach 160 °F. Approximate cooking times for use in meal planning are given on the chart below.
| TYPE OF GAME | ROAST | GRILL/FRY Direct heat |
SMOKE Indirect heat* |
BRAISE/STEW In liquid; covered |
| GAME BIRDS: | ||||
| Whole bird, 4 to 6 lbs. (Do not stuff.) |
350°F, 30 to 35 min./lb. | Not preferred | 2-1/2 hours | Not preferred |
| Breast or parts | 350°F, 1 to 1 1/4 hrs. | 20 to 40 min. | 2 hours | 60 to 75 min. |
| Whole small birds | 350°F, 45 min. | 30 min. | 1 to 1-1/2 hrs. | 45 to 60 min. |
| GAME ANIMALS: | ||||
| Rib Roast, bone in 4 to 6 lbs. |
325°F, 27 to 30 min./lb. | Not recommended | Not recommended | Not recommended |
| Rib Roast, boneless rolled 4 to 6 lbs. |
32 to 38 min./lb. | Not recommended | Not recommended | Not recommended |
| Chuck Roast, Brisket 3 to 4 lbs. |
Not recommended | Not recommended | Several hours | 325°F, 2 to 3 hours |
| Round or Rump Roast 2 1/2 to 4 lbs. |
325°F, 35 to 40 min./lb. | 18 to 25 min./lb. | 2-1/2 to 3 hours | 325°F, 2 to 3 hours |
| Whole leg (boar, deer) 6 to 8 lbs. |
375°F, 2 hours | Not recommended | 3 to 4 hours | Not recommended |
| Tenderloin whole, 4 to 6 lbs. half, 2 to 3 lbs. |
425°F, 45 to 60 min. total 425 °F, 45 to 60 min. total |
12 to 15 min./side 10 to 12 min./side |
Not recommended Not recommended |
Not recommended Not recommended |
| Steaks, 3/4-inch thick | Not recommended | 6 to 7 min./side | Not recommended | Not recommended |
| Ground meat patties | Not recommended | 6 to 8 min./side | Not recommended | Not applicable |
| Meat loaf, 1 to 2 lbs | 350°F, 60 to 90 min. | Not recommended | Not recommended | Not applicable |
| Stew or Shank Cross Cuts 1 to 1 1/2-inch thick | Not recommended | Not recommended | Not recommended | Cover with liquid; simmer 2 to 3 hours |
| Ribs, 4 inches | 375°F, 20 min. | 8 to 10 min./side | Not recommended | Parboil 1 hour; then grill or roast |
Print the complete USDA Fact Sheet on Approximate Game Cooking Time here.
* Attribution cited as follows: U.S. Department of Agriculture.
