Though it is recommended to age beef, it is not recommended to age venison(deer). I've read this in many articles and heard from some chef's, some even posted here that as soon as an animal dyes, the meat begins to spoil. In the case of venison, it is so lean that it also tends to dry out. It is recommended to cool the meat as immediate as possible and to process and freeze or use it as soon as possible.

<font color=blue>Good Luck and Good Shooting</font id=blue>

<font color=red>Rob</font id=red>