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Venison is like any other meat. It should not be left unrefrigerated for more than 2 hours.eer should be aged only a few days in your refrigerator immediately before cooking. Two days in a refrigerator that is 36 to 38Â°F would be a good rule of thumb.
Working cuts of venison must be cooked for a relatively long time at a low temperature (220-280Â° F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat. Below are some recommended cooking methods for the various cuts of venison. Recommended Cooking Methods for Venison