I was wondering if anyone could help with advice on whether or not I can thaw out meat, grind it, and then refreeze the ground venison? I took a doe to the processor the other night only to find out she had the flu and was not doing anymore processing this year. That left me skinning, quartering and deboning the deer in 10° temperatures! I had to put it in my buddy's freezer to take on the plane with me the next day. I would love to have the majority of it ground up. I'm also open to suggestions on what to mix it with if I can refreeze it. Thanks.