I'm assuming you speak of legality. As long as you harvested the deer legally and can prove it with a possession tag and/or field tag, I see no reason to fear anything.

Now if you are referring to meat that is old, I don't think a year is too long provided there's no freezer burn. Bacteria isn't going to build up to start any problems. If you're questioning how it's going to be or taste after that much time, thaw some out, cook it and see for yourself. LOL!

iSnipe