Meat – Do you cook in oven before dehydrating venison jerky to kill possible bacteria

This is absolutely fine, especially if the eggs are pasteurised. I've seen plenty of recipes that have raw egg in them that say it;s fine to freeze them. You can even freeze eggs (that have been mixed up a little) for up to three months. So yes, I'd say freeze it as soon as possible. Also, if you were concerned about freezing the quinoa that will fine as well (a lot of people don't know you can store grains in the freezer).

Enjoy!

You're right with your assumption that surface bacteria should to be killed and by the process of grinding meat the surfaces bateria mixes into the interior. BUT:
There is also steak tartare which is basically minced beef consumed raw. The trick is to get the meat from a trustworthy source, store it at low temperatures, process it in an environment which is as clean as possible und to do it fast. It's not perfectly safe like eating completely cooked meat. You have to weight up the risk of getting food-poisoned and the better food. A compromise suggested by John Dyer in terms of making steak tartare:

If you are really nervous, a trick I have heard of is to start with a really thick piece of beef. Then sear it on both sides in a hot pan. At this point the outside would be deemed safe and the interior is typically safe so you cut away the cooked parts. Then proceed to make the steak tartare with the still raw inside part. As a bonus those nice browned parts from the outside are a treat for the chef.

Since you are searing the whole thing anyway and the taste of the products after the Maillard-reaction is desirable you can sear the beef first, then mince the meat including the seared parts and then proceed as usual. No need to cut the brown parts.

For further reading: How safe is steak tartare?