Resources / Care for your venison
Cooling and reheating venison leftovers
Refrigerate cooked venison promptly, use shallow containers, and reheat leftovers to 165°F. USDA gives three to four days for refrigerated leftovers.
Reviewed October 6, 2026
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USDA recommends refrigerating leftovers within two hours of cooking or removal from hot-holding equipment. Use a one-hour limit if the surrounding temperature is above 90°F.
Discard perishable food that exceeds those limits. Do not keep it merely because it still looks or smells normal. A brief reheating does not justify ignoring the storage history.
Cool large amounts in smaller containers
Divide a large pot of stew or a large batch of cooked meat into shallow containers so it cools more quickly. USDA permits hot food to go directly into the refrigerator in appropriately divided portions.
Keep leftovers covered or wrapped after cooling, and label the date. Use refrigerated leftovers within three to four days or freeze them. USDA’s three-to-four-month frozen-leftover recommendation is for quality, assuming safe continuous frozen storage.
Reheat with a thermometer
USDA says leftovers should reach 165°F. Stir and check more than one place when heating an uneven portion, particularly in a microwave.
For sauces, soups, and gravies, USDA also recommends bringing them to a rolling boil. Reheat only after safe storage; do not use heating as a substitute for prompt refrigeration.
Checklist
- Refrigerate within two hours, or one hour above 90°F.
- Use shallow containers.
- Use refrigerated leftovers within three to four days.
- Reheat leftovers to 165°F.