Did the freezer work at all? If it kept the meat cool 45 or less then you shouldn't have any problem at all. Did you check the internal temperature of the meat? If if stayed below 40 again you shouldn't have any problem.
Jerky should be fine reguardless.
As quickly as you caught the problem, my guess is it's ok. Take some out and thaw it slowly in the refrigerator. Then check the smell and appearance, if it passes that test then cook it (to at least 160 because of the thawing problem) and check the taste. If that's ok too then chances are you will have no problems.
With the freezing / thawing process that your venison has been through it will have lost a considerable amount of the natural moisture so I would recommend marinating your steaks and roasts and if you grind any for burger or sausage add at least 50% pork butts.
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