I think aging helps venison, improving both flavor and tenderness. Deer, unlike beef, need to be aged with the hide on, as deer don't have a thick layer of fat to keep the meat from drying out. 7 to 10 days is what I have done. I used to have access to a friend's refrigerated meat locker but don't any more. I have aged them hanging in my garage, but I don't often have cool enough temperatures in early November when I kill most of my deer so I usually use a processor. If I kill one around the Christmas and New Year holidays I will still age and butcher it myself if the weather cooperates.
