ORIGINAL: Nord QC Bouman
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.
Goodness gracious you cook your deer roast over 160???? Can you say very well done, very dry?
Most I ever smoke a quarter to is 152F. Thats almost medium to medium well.