Thawing then re-freezing venison

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Originally Posted by line052

I wish I had your problem, still trying to find a good recipe for my first deer tag....and hunt.

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Yep. Those tags are hard to chew. Didn't matter how long I left it in the slow cooker it wouldn't soften up at all.

Thankfully the butcher i go to does everything so I don't have to thaw then referee if I don't make ground at the time of butcher process. the packages of ground come in I think 1/2lb not sure but each package does roughly 6 good size burgers. Just thaw and make them.

I'm not too much of a fan of thawing the. Te freezing in the risk of getting ill. But as others said if you do it right you should be OK.

No worries! We do it all the time. I try to thaw the meat to a point where there is still lots of frost, and the meat is still partially frozen. It grinds well, and remains very cold when mixing.