I have processed my own deer for decades and started out using freezer paper but now that vacuum sealers are out I switched to them. I de-bone all deer meat so puncturing the bag isn't an issue. There is no contest to how long meat lasts. In rearranging my freezers for this years venison I discovered a package of 4 year old vacuum sealed Ontario 9 point buck. I figured what the heck and it was still good. I rarely had butcher paper deer last beyond a year and a half without freezer burn.
Pro's= easy to do and the meat lasts much longer.
Con's= expensive to purchase and the bags cost much more than freezer paper.
My opinion= You get what you pay for. Go with vacuum sealers.

Tip= My sealer is getting old and at times it won't auto seal. I found if I wet the upper and lower gasket it operates normally. It is important to not allow that gasket to compress in storage. I place spacers to keep the cover slightly open to keep all pressure off the gaskets.