Is elk good rare?

I'm curious to know, when it comes to elk meat, is it truly considered desirable to cook it rare? Some say the tenderness and juiciness are best preserved at this level, while others argue that the risk of foodborne illness outweighs the benefits. As a food enthusiast, I'm seeking clarification on whether elk, being a game meat, should be enjoyed rare or if it's safer and more flavorful to cook it to a higher temperature. Can you provide insight into the appropriate cooking method for elk, considering both taste and food safety?