My Dad's been a butcher for 45 years. He's butchered our deer and others for 28 years. We skin them asap because it's much easier when the hide is warm. I know because I've skinned hundres of 'em. Then we hang 'em in his walk-in cooler for atleast 2 days. Only because it's easier to cut the meat from the bone and the meat is firmer when you grind it for burger and sausage, when it's cool. I think the tenderness and taste has more to do with the age of the deer then with how long it is hanging.