Can you thaw Venison in the refrigerator, then refreeze it?

I have two large bags of Venison sliced into jerky sized strips, I thawed both bags into the refrigerator for a couple of days, then I prepared one of the bags for making them into jerky, although, I ran out of marinade and did not have enough for the other bag, so I refroze it for later use. Is this ok? The meat did not go above refrigerator temperature, but it was thawed for a few days.