Your problem is more common that I like to admit. If you refer to Q & A's numbers: 39-50-131-159-186-189-195-196-199 I'm sure you'll be able to make a decision about your venison.

    Freezing and thawing results in moisture loss, while the temperature of the meat controls bacteria growth. Keep in mind that some bacterial actions do not have an odor.
    Considering that we do not know the internal temperature of the venison at the time you refroze it, it's hard to give a definitive answer as to the safety factor.

Dave