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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