How Long Venison Lasts in the Fridge
The average shelf life of venison in the fridge is 3-5 days.
However, this shelf life could be greatly extended or shortened depending on the conditions, and preparations you make before refrigerating.
Preparing Venison for Storing in the Fridge
You can extend your venison’s shelf life by properly preparing it for storage.
This includes trimming, packaging properly, and setting the correct temperature on the fridge.
Trimming
Before placing your venison in the fridge it’s a good idea to trim it first.
There are a few reasons why trimming venison extends the shelf life.
Any fat on the venison should be removed, as it’s not something you will be consuming and the fat will spoil faster than the meat.
Any bloodshot meat should be removed as this is a mecca where bacteria can thrive.
Packaging
By far the best packaging for storing venison in either the fridge or freezer is vacuum packing.
However, vacuum packing venison for the fridge may be overkill unless you are wet aging the meat.
Alternative solutions are airtight packaging methods such as plastic wrap or ziplock bags.
By removing the air you can extend the shelf life of venison by up to 5 days.
Temperature
Setting the right temperature in the fridge plays a huge role in the shelf life of venison.
The higher the temperature is the quicker the venison will spoil.
Ideally, the temperature should be below 40F.
However, I prefer to keep the temperature at 34F when storing venison in the fridge, not great for milk though.
Fresh vs Defrosted
One thing that you must take into consideration when refrigerating your venison is fresh ve defrosted.
Fresh venison typically lasts longer in the fridge than the defrosted version.
There are a number of reasons for this:
- Bacterial Growth:
- Freezing venison pauses bacterial activity, but it doesn’t necessarily kill all bacteria. Once meat is defrosted, any bacteria that were present before freezing can become active again.
- If the venison was close to the end of its safe shelf life when it was frozen, it could have accumulated a higher bacterial load, which then continues growing upon thawing. This is why defrosted venison has a shorter safe storage window compared to fresh venison.
- Texture and Moisture:
- The freezing and thawing process affects the cellular structure of the meat. As the meat freezes, ice crystals form and can rupture cell walls. Upon thawing, this can result in moisture loss and a slightly altered texture.
- This change in texture might make the meat appear and feel different than fresh cuts, potentially impacting its perceived freshness and palatability.
- Defrosting Process:
- How venison is defrosted matters. Ideally, it should be thawed in the refrigerator, which can take longer but is safer as it keeps the meat at a safe temperature. Leaving meat out at room temperature to defrost can expose it to the “danger zone” (between 40°F and 140°F), where bacteria can multiply rapidly.
- Even if thawed in the fridge, there’s a period where the venison sits at a suboptimal (but still safe) temperature, which can impact its subsequent shelf life.
- Oxygen Exposure:
- Depending on how venison was packaged for freezing, it might be exposed to more or less oxygen. If it wasn’t vacuum-sealed, then as it thaws, it could be exposed to more air, accelerating bacterial growth and oxidation.
Given these factors, defrosted venison generally has a shorter recommended shelf life compared to fresh venison when stored in the fridge. It’s always good to consume defrosted venison promptly and to be aware of any signs of spoilage.
Venison Shelf Life in the Fridge
The shelf life of venison is hard to say without knowing the exact conditions, but the guide below should give you a good idea.
| Temperature | Packaging | Fresh/Defrosted | Shelf Life |
|---|---|---|---|
| 32-34°F (0-1°C) | Vacuum-sealed | Fresh | 5-7 days |
| 32-34°F (0-1°C) | Vacuum-sealed | Defrosted | 3-4 days |
| 32-34°F (0-1°C) | Plastic wrap or Ziploc bag | Fresh | 3-5 days |
| 32-34°F (0-1°C) | Plastic wrap or Ziploc bag | Defrosted | 2-3 days |
| 35-37°F (2-3°C) | Vacuum-sealed | Fresh | 4-6 days |
| 35-37°F (2-3°C) | Vacuum-sealed | Defrosted | 2-3 days |
| 35-37°F (2-3°C) | Plastic wrap or Ziploc bag | Fresh | 2-4 days |
| 35-37°F (2-3°C) | Plastic wrap or Ziploc bag | Defrosted | 1-2 days |
| 38-40°F (3-4°C) | Vacuum-sealed | Fresh | 3-5 days |
| 38-40°F (3-4°C) | Vacuum-sealed | Defrosted | 1-2 days |
| 38-40°F (3-4°C) | Plastic wrap or Ziploc bag | Fresh | 1-3 days |
| 38-40°F (3-4°C) | Plastic wrap or Ziploc bag | Defrosted | 1 day (max) |
Signs of Spoilage
While nobody wants their venison to spoil it’s a good idea to be aware of some signs of spoilage.
Consuming spoiled venison will not only leave a could taste, but it could also make you ill.
However, spotting spoiled venison is easy, and there are a number of telltale signs.
Smell – Often the first sign your venison has spoiled is a strong musky or sour odor
Color – As the venison spoils it starts to darken in color, what should be a vivid red color becomes an off-brown color
Texture – The venison will develop a slimy texture as it spoils, which can also have a tacky feeling
Taste – I hope you spotted the spoiled venison before this stage, but if you haven’t you should know it’s spoiled when you put it in your mouth. Venison has an earthy taste, if it tastes off, spit it out.
