I agree withELK on this care given to the animal once harvested is the single most important thing to good qaulity meat. This mean clean harvest, FD quickly/thoroughly, removal of body temperature and on the butcher table(trimming of fat, silver skin, blood shot, removale of hairs and deboning vs sawing of the bones). I have butchered my own game for as long as I have hunted which will 25 seasons in a week and the only difference I have noticed is more blood when thawing with hot boned animals vs aged all things being equal. I also do a bit of butchering myself and am amazed at what some guys will bring..simply put you get what you put into it.

Now their is nothing wrong with aging a deer or game, as long as it can be controlled. The optimal aging temperature is 32-37 degrees if this can be achieved then by all means do so. However if not you are running a risk of lost meat if leaving it for any great length of time in higher temps.