I have even eaten some light freezer burned deer. When I pull something out of the freezer and find something freezer burned, I make stew or chunk chilli.
same here.
fwiw,My grandparents used to store fish in water packs that was sealed. I guess you could do the same with other meats to extend the storage process.
What I typically do if I dress and prep my own game, I buy the big sealing bags and I have a v1090 food pre-per, after I suck the pack dry or most liquids, I seal it with at least 2-3" of peripheral edge and then mark it. I also love to season my meats with spices or currys right at sealing time.
I also do what rwblue does with certain meats that become stew/chilli meats with cuts mainly from the leg and the big tendons or any meat scraps that don't make it into the grounder or get's tenderize into a deer cube steak
When meat is cut, trim, and sealed in a quick fashion, Then frozen and not thaw refrozen, it will store for some time.