safe venison temp?

As long as you know the deer was processed quickly and no bowel or stomach contents got on the meat, treat it as you would good beef. Most folks overcook venison, IMHO.

Those tenderloins should be great at 125*F.

What Hippie said. Venison is so lean it is dry if cooked beyond medium. Med-rare is ideal.

I always leave the grill going so if my wife doesn't like how I cook it, she can always go cook it some more.

I have killed and eaten well over 100 of the dears/deers in recent years and i want lots of pink!
My practice was to hang them unskinned in the garage till all exposed surfaces were black.
When the garage got strong we skinned and cut them up.
Better cuts were seared at high temp and served dead rare.
Stewable cuts were hot seared and braised/
Unless i had at least 50% pork fat or beef suet no meat was ground.
dick.

Thanks all, they turned out great, tookem to 150, they were still quite pink, slightly red juice, DEELISHEEOUS, 2 OZ cherry.
brined for 24 hrs in simple salt/brown sugar brine. I might hafta start huntin.