Couple 8" boning knifes (i prefer victorinox boning knives) and a steel. Optional 10-14" chefs knife for cut larger steaks off bigger game. Gambrel hooks and hoist. Hand Meat saw to remove limbs and split larger game. Cut top, I use butcher blocks(basically large poly cutting boards) and strudy cutting surface. Brown wrap (optional vac sealer), large meat freezer bags(trim), freezer tape and sharpie marker or stamp to mark packages.

I personally don't age my venison as I have found no benefit. I let the animal hang for at least 24 hours to relax and let the lactic acid turn back into sugar (rigor mortise process). If the ambient temperature is above 50 I will let the carcass come to the ambient temeprature then move it to the fridge to continue with the rigor process but will leave it their for 2-3 days due to the spike in core temperature from the meat. As far as cooling I fd and hang/skin asap possible. If you don't have or will not use a grambel either tie off each rear leg so it is spread or split and hang in actual quarters to ensure the entire carcass is cooling and no meat is touching. Once I have skinned I wipe down the carcass with cool water/vinegar solution, this removes pesky little hairs from the skinning and the vinegar will help combat any bacteria from introducing the atwer to the surface of the meat. If you still have hairs on the carcass you can use a BBQ lighter to burn them and then just brush off the dusty, being hollow they burn very quickly. Pet peeve of mine is hairs on the cutting surface as it ultimately leads to getting into the finished product[:'(].

Tloins are dropped as soon as the animal is hung, as the skin over very quickly and require no aging. The rest I cut by muscle groups, removing the loins(backstraps) and rear (hams)portions while hanging. The front shoulder I release by pulling the leg away from the body, then use my boning knife to remove the connective tissue under the scaplula. Flank, intercostal, neck meat I take off last on the sides of larger or while hanging if a deer I'll do them at the same time as I do the fronts because essential the fronts of deer are grind from my perspective. On a deer I do loins, fronts, trim(flank, neck, etc) and finish with the hams.