Any raw meat has the potential to hold harmful and even deadly bacteria or pathogens. Some meats have specific bugs (like chicken--I think you mentioned salmonella) which is why different meats have different recommended cooking temperatures. I know people who still eat rare hamburgers....when they finally get that one with e-coli, they'll quit. Eating raw meat, eggs, etc. is not a good idea. Some people have built up immunities over their lifetimes to certain bugs that would make me or you sick for weeks--doesn't mean they are indestructable, just less susceptable. In the US these days, we are so germ-aware that most of us do not and never will have these immunities. So, I for one ain't risking it. Just cook the deer....160 degrees internal temp at the thickest part of the meat.
I'm the guy with that naked squirrel next to his name.