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I'm not sure what "baddies" you are talking about.Can you be more specific?
The two worst I am aware of are liver fluke (elk) and wasting disease.
The prijon pathogen of wasting disease will not be killed by cooking anything edible.It will be ashes.
There are lung diseases that infect Bighorns (A worm?)
I honestly do not know what temp it takes to kill fluke. I won't eat Rocky Mountain Trout "sushi" and I strongly advise against the raw elk liver initiation.
If someone has some safe cooking temps based on USDA or similar info,I'm happy to learn.
Given the food handling/home butchering /bullet trauma can make ecoli a problem...it's a reasonable question that IMO,begs for a definite temp.
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