Technically yes, if it was thawed in the fridge and hasn’t been sitting out. But here’s the thing: every freeze-thaw cycle damages the cell walls, making the meat drier and mushier. You can do it once, maybe twice, but you’re basically turning your deer into a texture experiment.
My advice: cook it first, then freeze the cooked dish. That venison stew will freeze beautifully for another six months, and you’ll have a hero’s meal ready to go.
