How should venison be thawed?

Venison should be thawed in the refrigerator for optimal safety, allowing it to gradually reach a safe temperature. This method typically takes several hours or overnight, depending on the size of the cut. Alternatively, you can use the cold water method by sealing the meat in a waterproof bag and submerging it in cold water, changing the water every 30 minutes. Avoid thawing venison at room temperature, as this can promote bacterial growth.