Originally Posted by BBQchef33
Well sealed, no leaks, fresh frozen and kept below 0*F. Over a year. After that theres claims there may be degradation in flavors, but i never noticed. good sealing is key.
Dude I am totally with ya!!! I did a couple venison tenderloins a few years ago, nobody knew the difference between the ones from 3 months ago and two years earlier, and they were not heavily seasoned for the BBQ, they were lightly seasoned braised and sliced rare with a brandy cream sauce over them. o not a lot to mask bad flavor.
But you hit the nail on the head GOOD SEALING IS KEY!!!!!!!