Freezing is an excellent way to store small and large game as well as game birds if it is done correctly. It is important to follow a few guidelines for successful freezing:
Use good packaging materials that are moisture resistant, durable, and can form a tight seal around the meat. Freezer bags are fine, but you must remove as much air as possible from the bags.
Freeze quickly to minimize damage to the meat. Allow room for air circulation around the packages so that the cold air can reach all sections of the package.
Keep the product frozen at 0°F (-17°C) or below at all times during storage. Some people will set the freezer at -10°F for the initial freezing phase then reset to 0°F or below.
Small Game
Rabbit, squirrel and other small game should be skinned, dressed and chilled as soon as possible after shooting. Refrigerate for 24 to 36 hours until meat is no longer rigid. Cut into serving pieces or leave whole, depending on how you intend to use it in meals. Small game will keep in the freezer for up to 12 months without losing quality if packaged well.
Large Game
Deer, moose, antelope and other large game should be field dressed and safely processed to prevent spoilage. Then the meat can be handled for freezing like any other meat or carcass. Trim and discard bloodshot meat before freezing. Professionally butchered large game will keep in the freezer for up to 12 months without losing quality.
Game Birds
Quail, dove, duck, geese, pheasant and other game birds should be bled, gutted and chilled as soon as possible after shooting. Remove excess fat on wild ducks and geese, as it becomes rancid quickly. Process and freeze the same as for domestic poultry. Game birds have a freezer shelf life of about 6 months for quality.
Resources on handling, processing, canning and freezing wild game:
Extension University of Missouri. How to Freeze Meat, Poultry, Fish, Eggs and Dairy Products
Michigan State Extension. Michigan Fresh – Handling, Using and Storing Venison
Penn State Extension. Proper Processing of Wild Game and Fish
A resource on handling wild game and fish including temperature control, aging, cutting, curing, smoking, canning, and jerky and sausage making.
Ohio State Extension. Food Preservation: Freezing Meat, Poultry, and Game
