12.75 days

If you eat it, yes. Eating any spoiled meat will most likely make you sick.

Recipes and methods for roasting venison are more numerous than hunters! You can use a dry or wet roasting method, keep the lid on or remove it, add onions, potatoes or other vegetables, etc. Seasonings also vary widely, as do methods for adding them. Seasoning can be injected, rubbed on or added to liquids in the roasting pan.

Whatever recipe or method you choose, the basics remain the same. Overcooking venison will cause it to become tough, as will cooking at too high a temperature. Older deer will require a longer cooking time to become tender. Fresh wild game (that has not been frozen) must be cooked thoroughly to destroy parasites that may be present. In general, cook venison to medium or medium-well. Usual roasting temperature is 350F and meat should measure 160F internally when done. Acidic marinades will help to tenderize.

For best quality, it should be used within 2-3 months.

i think vinegar n oil keep it longer than a few days

They say you should freeze 90 days to kill any parasites and disease the deer might have.

5 days... 10 max if vac sealed... also do the small test like other foods... if any looks discolored (different from the rest) toss it... Raw venison is no different than other meats in the refrigerator (beef, pork, chicken)...

The animal group Roe Deer provide venison, the best comes from Scotland (like me), strong, lean, tender, full of protein and very popular in the Autumn/Winter in stews, soups, roasts and sausages. It's not cheap ;)

The best way to freeze deer meat is to wrap it with freezer paper. This is a white paper that has one side covered with a wax like materiel. Wrap it like a butcher by placing it in one corner(like home plate on a ball diamond) on a square sheet, wax side touching the meat. Then fold it over and tuck in the right and left triangles ( first and third base). Then keep folding until you run out of paper (to second base).

It will easily last three months in a refrigerator freezer that has auto defrost or frost free feature, or six months to a year in a deep freeze with out freezer burn.

Deer meat is better than beef tastes better AND is better for you

Russia is the country that eats the most venison. Venison is deer meat. The United States comes in as the second country that eats the most venison.

Water level in all pressure canners should be 2-3 inches with the jars in place to operate safely and effectively. Be careful not to overfill the canner, sufficient head-space must be maintained for the canner to work safely.

Beef is from the French "boeuf" which means cow, and por from the French "porc", pig. Likewise mutton is from the French "mouton" sheep. Back in Norman times, these were the main farm animals - turkey, chicken, etc. cam later. The poor farmhands who tended the live animals called them by their Anglos-Saxon names of cow, pig, sheep. The rich Norman lords called the meat they ate by their French names boeuf, porc and mouton. As the two languages merged to form the English we now speak, the meats kept different names from the animals. Later arrivals did not have this split.

Yes, some people think it is just deer, but it is baby deer!! :(

4 to 5 days while changing out the ice everyday with fresh ice.

You shouldn't let deer, or any wild game meat sit in the fridge for a long period of time. It should be unfrozen (on a plate in the refrigerator) and then cooked immediately.

The term, 'venison' was originally applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus Capra (goats and antelopes), such as elk, red deer, fallow deer, roe deer, moose, caribou, pronghorn, brown hare, arctic hare, blue hare, wild boar, and ibex, but its usage is now almost entirely restricted to the flesh of various species of deer.

How long it will last will depend upon how good it was when frozen and how it was thawed. If it was thawed at room temperature, it should be cooked immediately. If it wasn't fresh when frozen, it should be cooked immediately. If it was very fresh when frozen and was thawed in the fridge, then you should have at least a couple days to cook it.

Once you thaw frozen meat you should use it within a few days as long as it has been in the fridge. Refreezeing the meat will cause water chrystals to form in the meat tearing the bnonds in the muscles. Where as it is safe to eat it will not taste nearly as good and have a bad texture it is technically safe to eat.

y0u don't cook beef jerky in a dehydrator you dehydrate it for 4 - 15 hours usually

Dehydrating is still cooked beef. Beef jerky can be "dehydrated" in the oven too which is just "cooking" the jerky until it is dried out enough to be called jerky and be kept for an extended period of time out of refrigeration. I have made jerky for years and have tried both methods. It usually takes about 8 hours.

It's not good for your health. Harvard researchers tracked food choices of more than 121,000 adults for up to 28 years, and published their results in 2012 in the Archives of Internal Medicine. They found that each daily increase of three ounces of red meat was associated with a 12% greater risk of dying over all, including a 16% greater risk of cardiovascular death and a 10% greater risk of cancer death.