Store meat in the refrigerator and use it within 2 to 3 days. Store ground venison in a freezer at 0°F or lower for 3 months for the best quality. Roasts and venison steaks can be stored for 6 to 9 months at this temperature. The quality and flavor of the meat will deteriorate in the freezer over time.
Dressing, handling, packaging, quick freezing and cooler freezer temperatures will help maintain meat quality for longer. Defrost meat in the refrigerator or microwave, never at room temperature. Raw poultry, such as chicken, turkey, game hen, duck, etc., can be safely stored in the refrigerator for 1-2 days. You can store cut or cut poultry for up to 9 months, while whole poultry can be frozen for up to 1 year.
In addition, any wild game meat consumed must be cooked well to prevent the transmission of foodborne diseases. Do not age a game corpse if it was shot during hot weather and did not cool down quickly, if the animal was very stressed before killing it, if the shooting areas are large, or if the animal was less than 1 year old. If not consumed promptly, game meat can begin to harbor pathogenic bacteria, many of which can cause various gastric problems. The aging of the carcass will help to dissipate the flavor of the game and allow natural enzymes to soften the tissues.
At Bow Addicted, we've done the research necessary to find the answer to this question, as well as several additional questions you might have about the food safety of wild game. This alleviates any confusion about the safety of eating wild game meat in any particular state. Other methods for preserving game meats include curing and smoking, drying, canning, and making sausages. The following are some essential safety tips to remember when preparing freshly harvested game meat for the table.
