Michigan State University Extension
Preserving Food Safely - 01600806
Before freezing, the venison should be hung up long enough to have gone through rigor mortise. Hang the meat at temperatures of 33 to 36 degrees Fahrenheit for a short period of time. Aging makes the meat more tender. However, excessive aging tends to give off-flavors and increased trim.
Package meat for freezing as soon as cuts are made, using moisture-vapor-resistant wraps. Trim off excess fat. Label packages with the date and the cut of meat. Freeze quickly at 0 degrees Fahrenheit or lower. Place the unfrozen packages against a refrigerated surface. Arrange them so that they do not touch any packages of frozen food stored in the freezer. Store at 0 degrees Fahrenheit or lower.
Recommended storage times for venison held at 0 degrees Fahrenheit are: ground meat- 2 to 3 months; roasts- 8 to 12 months; steaks- 8 to 12 months; and stew meat- 2 to 3 months.