Sorry to hear that you've had to resort to a driver!
You really should cut back a bit on the hooch!
(Sorry, It just blurted out.
It may be too late but, since venison is so lean, I'd pull it at 140* and either wrap in foil or HD plastic to finish to 145-155* in a warm oven
or a pre heated cooler.
Venison bul-gogi sounds REALLY interesting!!
I'd love to know how it turns out!!
Let us know!