Got a chunk that’s been hibernating for 14 months? Don’t panic—turn it into venison chili, smoked sausage, or slow-cooked pot roast. The long, moist cooking method breaks down any slight toughness and covers up any “freezer whisper.”
Or grind it into burger patties and mix in some pork fat or bacon. Nobody ever complained about bacon-covered deer. It’s like putting a hat on a moose—silly, but it works.
How Long Is Deer Meat Good in the Freezer?
