RE: deer meat! bad or good?
It depends on where it was thawed and if above 40F how long was it out. The danger is bacteria growth on the meat, that when frozen it will still exist and when thawed back out will continue to culture. Don't forget that when the meat is cooked above 160F the any bacteria is killed - so again it depends on how well you cook it after it sits out.
I re-freeze time and time but only if the thaw was in the fridge, or the meat sitting out did not completly thaw out above 40F.