Short-Term Storage

• If you intend to cook your venison within a few days, the meat can safely be kept in the refrigerator for up to 72 hours. During this time you can marinate the venison if you intend to do so. The FDA recognizes that wild game may carry pathogenic microorganisms, so it is important to keep the meat away from other foods. For short-term storage, the venison can be cut into serving portions such as chops and steaks.

Long-Term Storage

• If you intend to store your venison longer than 72 hours and do not wish to freeze or age it, keep the meat consistently cold. Any heat or large fluctuation in temperature can cause the venison to begin to spoil. For long-term storage, do not cut the meat into serving portions; instead, keep it as whole as possible. Do not store venison in the refrigerator for longer than a maximum of six days. If storing your venison long term, cook it to a minimum of 160 degrees Fahrenheit before eating.

Aging Venison in the Fridge

• Another long-term option for storing venison in the refrigerator is to dry age it. To dry age venison, keep it as whole as possible, and do not cut it into individual steaks, loins or chops. In a clean, clear refrigerator, place your venison away from any other food or meat. It should be washed and patted dry and refrigerated uncovered. Keep the meat between 34 and 37 F for seven to 14 days, allowing the enzymes in the meat to break down tough muscle fibers.

Tips and Warnings

• A refrigerator dedicated to aging your venison is ideal. You can dry age venison on a rack with a pan beneath it to catch any liquid, in a colander above a pan, or in a clean plastic container with holes poked into it. Dispose of any collected blood every day. It is important to be certain that the deer, elk, antelope or moose was healthy when killed. For this reason, avoid including sweetbreads when consuming any kind of wild venison.