If you are going to prepare your game meat fresh from the kill then just make sure that you cook it thoroughly. 160 degree internal or so. If previously frozen meat, you can cook it a little less if you prefer. Odds are that you are going freeze the majority of the meat anyway. I talk to a lot of customers who offer their own opinions of freezing game meats. There are a few purists who feel they need to freeze game meat for 20 days. I don't see it - unless there is a known probablilty of a contamination in the herd. And just my opinion, I believe that you should freeze your lean game meats as soon as possible instead of letting the meat "age". Particulary venison-type meats where there is not a lot of moist or porous fat to migrate into the meat. Again, just my opinion.