As far as I'm aware the waxed no longer exists. One thing to keep in mind no matter what you use,  I firmly believe that meat should be double wrapped if you want to prevent freezer burn and maintain quality. Uncoated butcher won't work as it absorbs moisture and would end up a wet mess if used by itself.
    We wrap two ways. Plain venison and venison sausage are placed in meat trays, overwrapped with meat stretch film and then wrapped with freezer paper. Marinated cuts are placed in vacuum bags, vacuum sealed, and then overwrapped in freezer paper.
    In forty years I have never run into anyone having a problem consuming foods that have been in plastic food storage bags, plastic Tupperware, wrapped in meat films,  or frozen in double wrapped packages that included poly/plastic freezer paper.
    I would venture to guess that 90% of edibility problems with venison/wild game is how it was handled prior to packaging.

Dave