Resources / Care for your venison
Three safe ways to thaw venison
Thaw venison in the refrigerator, in cold water with a leak-proof bag, or in a microwave. Never thaw it on the kitchen counter.
Reviewed October 6, 2026
Call (615) 604-3887Refrigerator thawing
USDA identifies refrigerator thawing as a safe method. Plan ahead, keep the refrigerator at 40°F or below, and contain raw-meat juices so they cannot drip onto other food.
Thawing time depends on the size and shape of the package. Do not promise a fixed time for every cut. Safely refrigerator-thawed food can be refrozen without cooking, although quality may decline.
Cold-water thawing
Put the meat in a leak-proof plastic bag and submerge it in cold water. USDA says to change the water every 30 minutes and cook immediately once thawed.
A leaking bag can allow contamination or cause the meat to absorb water. Do not substitute warm water for the cold-water method.
Microwave thawing
Follow your microwave’s instructions and cook the meat immediately after thawing. Some parts may warm or begin to cook while other parts remain frozen.
USDA advises against thawing food on a counter, outdoors, in a garage, or in a car. A cold or frozen center does not prove that the outer portions remained at a safe temperature.
Checklist
- Choose refrigerator, cold-water, or microwave thawing.
- Contain raw juices.
- Change cold water every 30 minutes.
- Cook immediately after cold-water or microwave thawing.