I gave up on freezing deer meat for long term, if your gonna eat it all within 6 months, ok. longer than that I can it or dry it.
figure out what you plan on doing with the meat and preserve it accordingly. ALL your stew and soup meats dry, dust with salt and freeze it. break it up and toss it dry into the soup or stew and poof, you got meat again. and it lasts a long long time. steaks, youll have to freeze those after you cut them nice, my mom and sis like steaks so they vacuum bag them, and they keep very well. small steaks, roasts and strips for stir fry you can can. (yea, for a roast you need widemouth half gallon jars if you can find them) but canning a solid hunk of meat take longer. I didn it for a few halfs and didnt care for the results, for one person its too much at once. If you want a roast, vacuummbag it and cook it before a year passes.
here is thing my granny did.... she would cook the roast and freeze it in a block of gravy. her food aleways was good.