I received a lovely bit of frozen venison but it was a bit large for one sitting, even for a family. I defrosted it in a bowl of cold salted water in the fridge which is a constant 4c - it took 2 days and still had some ice on it when I started cutting.
I've just sliced it in to some nice steaks, diced some and minced the rest (it was about 3-4kg in all). At no time did the meat reach room temperature.
Since large game needs the cold chain to remain below 7c is it possible to refreeze the meat or should I cook what I can't eat within a reasonable time and then freeze it?
As an alternative I could always try and make jerky in the airing cupboard