Leave venison in its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest part of the refrigerator. Refrigerate no more than two days for small cuts, three to four days for large cuts. To keep venison longer than that, wrap in foil or place in freezer bags and store in the freezer. Ground venison keeps for two to three months; stew meat for three to four months; roasts and steaks for six months. Defrost frozen venison in the refrigerator. Steaks and chops take about 24 hours; roasts two to three days, depending on the size. Bring venison to room temperature for 30 minutes before cooking. To quick-thaw, separate steaks and chops and place on a microwavable platter in the microwave oven. Heat using the Defrost setting for 7 to 11 minutes, depending on size and number. Turn halfway through. Place large roasts or legs in a baking dish and defrost for 18 to 32 minutes, depending on size. Turn halfway though. Place ground meat in a shallow baking dish, cover, and defrost 6 to 8 minutes, breaking up and turning the meat several times.