For long term keep of game meat without means to freeze. Cut up meat with the grain, in strips, slow smoke or dry it for jerky. No, it won’t be the same as the bagged flavored and tender jerky you get at the grocery store. It will be rock hard, require soaking in water to be cut up for cooking. Or, can whack off a chunk with axe, then chaw on it for a few hours to pass the time.
We don’t like venison, I know, I know it is just wonderful to most people but that is in the East where there is a lot of good things for them to eat and not just brush and juniper berries but we love it made into jerky. We make red chile, green chile, peppered and plain and we have to ration it.
Now, suppose you don't have electical power. Do you really want to make 100-500 lbs of jerky (Deer or Moose)?
Charcuterie is the art of making sausage, bacon, how to cure a ham - basically how to preserve a whole animal without freezing .... just like great-great grandpa used to do.