I haven’t butchered a whole deer myself yet, but we used to do them when I worked in a butcher shop, and I have gotten deer back from at least 5 different butchers in 4 different states…
I really like the vacuum sealer for convenience but I think the cellophane/butcher’s freezer paper method is really top notch. It may leak a bit when defrosting, that’s a definite minus. That said, I have really been impressed by the look and smell of the meat after a year in the freezer then coming out of butcher paper when compared to a year later on vac-sealed meat. Not a huge difference, but particularly the color has been nice and deep red compared to a little grayer or purple coming out of vac.
I think this really comes down to keeping light and air off the meat as much as possible, which if you’re going for convenience vac-sealing can’t be beat and if that’s the method you’re sold on, you can achieve similar results with a low/mid-quality sealer and high-quality bags, as others stated, then keeping the bagged meat in brown paper bags in the freezer until you’re ready to defrost. I think this is a good idea regardless of if you use butcher paper, vac-sealer, foam trays and cellophane, or plain-old Ziploc freezer bags with a good squeeze-out.
Hope that was worth the 2¢ you didn’t have to pay for it.