I'm still eating last years venison and it has zero freezer burn. I agree that a vacumn packer is the very best---but if you don't have the 150 bucks to shell out, plus buying rolls of bags all the time,--try this---Make sure you cut all the fat off the steaks and roasts----wrap 2 steaks(as much as you want) at a time in clear shrink wrap making sure to press the air out---then wrap them in another layer of shrink wrap ( I buy it at the 98 cent store and you'd be amazed how far a roll will go)---then wrap in freezer paper and tape it up well. Mine always last well into the next year and then I'm adding more from the current season!!!!....
Good luck, there aint nothing better than a good deer or elk loin in the middle of August!!!!!