Prepping Venison

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Freezing Venison: We freeze our deer meat to store it. Before we freeze the venison, we trim it as best we can. Whether you trim before or after you freeze is really up to you; I do it before freezing because I don’t want to deal with that when I’m getting ready to cook.

We use wax-coated butcher paper to wrap the meat, then label it with the cut of meat and date. Our goal is never to let the meat sit in the freezer more than six months, so freezer burn is not an issue. If you’re going to keep it for up to a year, vacuum-sealed bags work well. We prefer to thaw the meat in the refrigerator, which can take a few days for a large roast. If you need to defrost it in the microwave, do so very slowly because you don’t want to cook the meat during the defrosting stage. We usually defrost for 5 minutes at power setting 1, let it sit for 15 minutes, turn it over, and do it again. This takes time, but is worthwhile. Depending on how quickly you got it in the freezer to begin with, the meat will last up to three days after thawing.