Is it safe to eat venison tartare from an animal that was harvested in the wild? I recently watched a cooking show on how to prepare venison tartare.  There was an explanation given by the host stating that the venison was acquired at a local deer farm.  There was no mention regarding meat that was harvested in the wild.

Deer farming keeps the deer in a controlled environment where their diet is controlled as well as the deer receiving the proper vaccinations.  

Since wild deer don't have a controlled environment or vaccinations, would it still be safe to eat raw meat from deer harvested in the wild?
If you really want to eat that raw, freezing the meat at -4 deg F (-20°C) or lower for 30 days or more should kill most if not all the types of parasites found in deer.

Different parasites die at different temperatures, for example:


Anisakiasis (fish worms) can be treated at -4°F (-20°C) or below for 7 days (total time).
Trichinellosis (pork worms) treated by freezing pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms. 
Venison -4°F (-20°C) or below for 4 days.