Michigan State University Extension
Preserving Food Safely - 01600806
10/13/97

FREEZING VENISON

  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.
                                                    

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