I read somewhere, can't remember where, that meat ages while in the deep freeze. Albeit more slowly, but ages none the less.
I enjoy venison fresh, so I don't want to risk it spoiling by trying to improve it through aging.
I just ate the last piece of meat from a tough old bull I killed in 2009. 5 years frozen. No freezer burn, just well wrapped in freezer paper. That bull was just as tough as the day I put it in the freezer.
So in my experience that theory is BS.
