Vacuum sealer is certainly better than paper. I use neither. I sort and place all meat in large plastic bags likely two-gallon size. Not sure. Grinding meat goes to processor or is ground by myself. Processor returns it in vacuum packages.

Loins and roasts are left in large pieces and trimmed when ready to cook. Less area for exposure. I trim any freezer burn that occurs. But, venison doesn't last past the start of the next season. So, I am not concerned with much freezer burn.