RE: Freezing...Thawing.....Refreezing Venison
Never had a problem with frozen then semi thawing, grinding and freezing again. I have done it for years as I prefer to make small portions of sausage vs one batch, that way it is fresher and I can change the taste to not get sick of one style or flavor. I also will leave small portions of grinder meat for burgers(grind) when I need them, this will help it to last longer in the freezer(better to also freeze small portions of meat than a big portion in one bag!)
About the only problem I can see is letting it completely thaw, then refreezing it. This can cause bacteria growth and disflavours the meat, as mentioned.
If the carcass freezes before process I will thaw it a little(just so it is workable with a knife) to cut and wrap.