I don't know if your neighbor has a degree in something I'm not aware of, but my guess is they believe the wives tales often "handed down" as being fact. (i.e, "we've always done it that way.")
Based on my 40+ years in the meat industry I have never heard of, practiced, or read about anything such as they suggest!

The safety concern I would have is using a proper seasoning that has "cure" included. Without it there is a remote chance of botulism. The taste of the venison is reflected by the seasoning and not by freezing.

Dave