Thread: Frozen venison haunch – how to use?

In the freezer I have a haunch off a small yearling red deer, shot last October and frozen ever since. I butchered the rest of him into smaller portions which are now long gone, but got too lazy to do anything with the last haunch except chilled for a week in the fridge before freezing.

It weighs 2.7kg (bone-in) so it’s too much meat in one go just for me & missus, and we’re not expecting dinner guests in the near future. But I want to use it before this year’s spring hunt.

Will it still be OK/safe? Is it safe to partially thaw, bone it out and break down into steaks & small roasts etc, then re-freeze these into single meal portions?

Any advice / suggestions welcome. cheers

Take to someone with a bandsaw and cot rings/steaks from it.works very well.

Even a handsaw will deal to that, those cheap bahco ones with a medium tooth count work fine

Venison is a dry meat, and if you freeze it, it will lose some of what little moisture it has during it's thawing, so if you refreeze some parts that you've already thawed once, the next time you thaw it, it will lose even more moisture and hence be even dryer than normal.
you can safely thaw and re-freeze meat as many times as you like, but it will loose moisture and quality each time. But the pups won't mind

Steam the bugger whole for about 7-8 hours, no issues with moisture or tenderness then. Make a bath out of tinfoil, take care to keep it sealed and make a lid which tucks inside the bath so the moisture runs into the meat rather than off and away. A bit of soy sauce, mixed herbs, oil, salt and brown sugar and whatever else you want on it to marinade it while it cooks and you'll find that it will basically pull straight to pieces. A big pot with a trivet in it so the meat is out of the water (steam not boil). The lid doesn't need to be really well sealed, you just can't run it out of water and you don't want it sealed as that will pressure cook it which isn't the right process (it can go rubbery). Leave it ticking away on a gas ring, just needs to be steaming once it's up to heat.

You'll use it over the next week for everything, nothing will be wasted.

mince and add 30% fatty bricket and press into bambi burgers , refreeze between patty papers .

Thaw until soft and icy and mince. A 100 ways to use mince.


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seems a pity to waste the good steak of it -- thaw it take off the good cuts -- mince the rest as others have said many ways to use mince