Not to rain on anyones picnic......
but there are more variables involved than just aging. Without trying to ruffle any feathers, the aging process does do very little to compliment the flavor of lean meat (i.e. venison). More important to the overall outcome is the state the animal was in at the moment of impact. Was he/she relaxed or were they alert and/or been scared or running, which increases the lactic acid in the muscle fibers and thereby causes the meat to be tougher.