The meat is fine as the color can change from freezing and or hanging to age. The big thing to keep in mind is that venison is not from outer space and dropped here by aliens. For some reason a lot of people are under the misconception that it has to be treated entirely different than domestic meat.
    The only big difference is that venison does not have internal marbling
(fat) like beef and cooks faster and would be drier if overcooked. We treat venison the same way we would treat the comparable cut in beef. Loin cuts we grill, round cuts we brown & simmer, chuck cuts can go in the slow cooker or oven. Venison burger can go in the same recipes as beef burger.
    I recommend using marinades and / or seasonings.
    The number one mistake made on venison is overcooking. Don't cook it to over 160F internal temperature and you should be fine.

Dave & Ruth