I butcher all mine ASAP. I tried aging them but never had much success with it. I might not have been doing it right. I don't know. I debone the hams and slice them. I leave the bone in the shoulders on smaller ones and do a roast with a Justin Wilson recipe I found in one of pappaw's old cookbooks. Excellant. I've heard about running before but can't remember if there was a difference. I don't hunt with dogs anymore. I did kill a fairly good size 7 pt a few years ago in full rut. He was chasing does and I watched for 15-20 mins. before I could get a shot. HE was running the whole time and he smelled like onions. I assume he was eating them. When cooked he tasted so much like onions you couldn't eat him. Good Luck. Capt Brad.