+
Home Cooking

Venison Question

Fiona | Dec 9, 201405:59 PM     17

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.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Navigate Cheap Wine and Score the Perfect Bottle
Guides

How to Navigate Cheap Wine and Score the Perfect Bottle

by Amy Schulman | There is no shortage of cheap wine in this world, but if you want good cheap wine, there are a few...

15 Creamy Soup Recipes for Warding Off Cold Winter Weather
Recipe Round-Ups

15 Creamy Soup Recipes for Warding Off Cold Winter Weather

by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...

5 Icons of the French Pastry Case That'll Make You Say J'Adore
Guides

5 Icons of the French Pastry Case That'll Make You Say J'Adore

by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...

How to Feel Right at Home at a Fancy Restaurant
Guides

How to Feel Right at Home at a Fancy Restaurant

by Pamela Vachon | If you're not accustomed to fancy restaurants and are nervous about exactly how to act or what to...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.