From my days in the Pork Division of the nation's 3rd largest packer, I recall that anything above 138 deg. F. will kill Trichinosis. In fact, the National Pork Council was trying out a new campaign in the mid-1990's, urging people to "Think Pink!".

The double entendre aside, I find myself eating pork more rare than my beef, cooking the former to 150 - 155 deg., & letting it rise to about 160 deg. during the 10-15 min. of standing time that I allow it. I don't really care for any shade of pink in my beef.

In fact, I made pork tenderloins on the grill just tonight, searing them for about 1 1/2 min. on each "side" of the tender on high heat, then turning it down to med-low for another6 minutes or so. The "head" ends were a pale pink in the middle 2/3, and the "tails" were firm and white, though still juicy. Though it was store-bought meat, I wouldn't hesitate for a second to do the same with wild meat, unless it looked nasty to the naked eye (chancers and carbuncles & such...)

Hope this helps!

FC