I do as double lung does for the simple fact to let the lactic acid dissolve cause the lactic acid is what makes the meat tuff and taste so gamey. I tend to let the fronts of a deer hang for 2 days then butcher it and let the hinds of a deer hang for about a week cause there is more muscle mass so it takes a bit longer for it to dissolve and become tender. As for moose and elk we let the fronts hang for about 1 week and the hinds hang for 2 weeks cause once again there is more muscle mass so it takes longer for the acid to dissolve and the meat to become tender. Only do this as long as the meat stays cold but if it starts to get too warm we butcher it once we think it may start to go bad but we have an addition to our garage with a/c unit attached to it so its kind of like a big fridge/freezer.
