Quick Answer
Venison can be frozen with bones in, but the bones will eventually become brittle and discolored. It's essential to wrap the venison tightly in plastic or aluminum foil to prevent freezer burn. Freezing with bones in can make it more challenging to portion the meat later.
Preparing for Freezing with Bones In
When preparing venison with bones in for freezing, it’s crucial to follow proper food safety guidelines. To prevent bacterial growth, the venison should be frozen within a few hours of processing, or at most, within a day. The internal temperature of the meat should reach 0°F (-18°C) or below to prevent spoilage. It’s also essential to remove any connective tissue, blood clots, or visible fat to prevent off-flavors and textures.
Wrapping and Labeling the Venison
Wrap the venison tightly in plastic wrap or aluminum foil, making sure to press out as much air as possible to prevent freezer burn. A single layer of plastic wrap or aluminum foil is not enough; the meat should be wrapped in at least two layers. This will help prevent dehydration and freezer burn. Label the wrapped venison with its contents, date, and any relevant information, such as the type of game, shot placement, and any special handling instructions.
Freezer Storage and Handling
When storing venison with bones in, it’s essential to maintain a consistent freezer temperature of 0°F (-18°C) or below. The venison can be stored for up to 12 months without significant loss of quality. When portioning the venison later, use a sharp knife and cut away from the bone to prevent breakage. If you plan to use the bones for stock or soup, remove them from the freezer and thaw the venison first to prevent the bones from becoming too brittle.
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