As far as the SS table I disagree, it is very hard on your knife edges.I use poly butcher blocks(basically large cutting boards) I wipe down with anti bac spray then rinse with extremely hot water and wipe dry before/after each job.A good meat hand saw is handy but not required to debone. I use mine to take off the lower leg, release the rib cage from the rear(after the straps and flank is removed)and split the hips..not needed but it makes it easier for me to work solo.

As far as what you need: boning knife (or 2), steel, cutting top, brown wrap and freezer tape are all that required to debone. Other things that you may require are vac packer, grinder, meat saw, mixer, smoker, etc depends how far you want to take it.

I don't believe in aging wild game, I do believe in benefits to allow it to relax which takes 12-18hours post mortise but as far as leaving it hang no. Cutting warm meat isn't the easiest, so if no way to keep it coolI will quarter, remove straps and place in the fridge over nightbefore cutting and wrapping. Used fridges are cheap and a dime a dozen so if you have a garage or shed to store it maybe something to consider if you hunt in a warmer climate or early season. When doing this I let my meat come to ambient in my garage then quarter and fridge it, so I don't get a ton of moisture...much like a wet room at the butcher!

The first cuts out of any game for me are the tenderloins, if left they skin over very quickly.