For deer and game, I've used the same method for years and it works great. First wrap with clear plastic wrap, and fold/seal it up well, then wrap with a layer of freezer paper and use tape to close. I've eaten venison roasts that were 4+ years old wrapped this way, and maybe one tiny sliver of freezer burn that I had to trim off. The rest of it was fine and looked as good as the day I froze it.
I use vacuum bags -- but only for stuff like tuna and other fish. My trick for that (to avoid sucking fish juice into the vacuum pump) is to cut tuna into steaks, then wrap in fold-over sandwich bags, then freeze on a cookie sheet, then vacuum bag...works great. Also, most fish will benefit from having some lemon juice on it before freezing. Apparently there's an enzyme in fish that degrades into something else – which tastes bad – but lemon juice prevents or delays this enzyme breaking down.
