re: Best way to process venison into burger?

Two weeks is fine as long as the meat was cleaned pretty well, is covered in ice and not touching the walls of the ice chest, and the plug is out. Any longer than that and I’d want it to either be dried in a walk-in or frozen. If I were you I’d take the backstraps out about a day before you want to cook them and dry brine in the fridge uncovered on a baking rack. Nothing to do with spoilage, just has made the last few backstraps I’ve done come out fantastic.