Thanks to a kind hunter friend I have a venison roast in the freezer. The problem is that it has been there for 18 months (stupid me). I would like to use it to make a venison version of boeuf bourguignon over the holidays. Is this a wise move? It is well wrapped but I don't know what to look for to see if it is still good and it doesn't seem like a good idea to unwrap and thaw it much before I want to use it. Any opinions on this? Thanks in advance.