To the best of my knowledge most home economists and the FDA will tell you that one year is the maximum time that you could expect to keep venison frozen before experiencing a high degree of quality loss. However keep in mind that this is most likely a blanket recommendation based on the averages.
Just in the last month Ruth found some marinated venison steaks that we had processed in our vacuum tumblers. The package was just shy of three years old, we ate in with no problem. The key to these steaks lasting this long was the fact that they were marinated (which forced moisture into the meat), vacuum packaged (which removed the oxygen), and double wrapped which helped to prevent freezer loss. This of course is the optimum method I have found to extend freezer life.
Is your venison still eatable? Most likely, but it may have mositure loss and/or an off taste aquired from other items in the freezer. I would try some of each cut and make your own judgement. Marinating, seasoning, and cooking in a sauce could help to over come any marginal taste problems.
You can also refer to question & answer #39 on the FAQ page of our website.
Dave
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