Chef Peter says; "Don't freeze it, marinate it!" 

2 cups olive oil-canola blend (or enough to cover the meat) 

4 cloves chopped fresh garlic 

1 sprig fresh thyme, rough chop 

2 stalks fresh rosemary, rough chop 

6 leaves of fresh sage torn 

1 tbs black peppercorns, cracked 

2 bay leaves 

a dash of kosher salt

I like to butcher all my steaks into a deep pan so I can completely cover the meat with the marinade. Mix the marinade in a bowl separately so you can evenly distribute the flavors. Use your hands to work the mixture into and around all the meat. (The natural blood released from the game is an integral source of enzyme to tenderize the meat). Flatten out the game in the pan and remove all air bubbles. Cover the entire pan with plastic wrap, pushing it down to completely seal the steaks from the air. Refrigerate immediately and they will be at their best after a week. Depending on how fresh the meat was (cool down after kill), if you keep it air tight, it could be good for weeks.

Good Hunting and Great Eating!