Rob, Any meat begins tom spoil unless it is aged properly.This can only be done between the tepms of 34-40 degrees.I read articles written by master chefs that explain how and why to age venison.
Visitor, It takes a few days just to get the rigamortis out of the meat.
This is from the University of Georgia's web site.
<BLOCKQUOTE id=quote<font size=1 face='Verdana, Arial, Helvetica' id=quote>quote:<hr height=1 noshade id=quote>Aging Venison
Many hunters like aged venison. To age a deer, leave the skin on to prevent drying and store the carcass for up to two weeks at 34 to 36 degrees. If you take the deer to a meat processor for cutting, wrapping and freezing, meat inspection rules require that the hide be removed before the carcass can enter the facility. This will result in excessive drying if the carcass is aged. The temperature during aging should be 40 degrees or below and only deer which have been properly handled, are clean and were not gut shot should be aged. Aging improves tenderness, but causes greater trimming losses due to dehydration of the exposed surfaces and spoilage in the gun shot area.
Aging venison is not a good idea because of the adverse conditions under which deer are dressed, the thin fat cover on the carcass, the requirements by meat inspectors that the hide be removed and the contamination often on the carcass. Processing should be done within three to four days after the kill.
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Here is a link to another.
http://www.chefdepot.net/agingwildgame.htm
One thing is for sure if you don't have the proper facilities to age your deer it's almost impossible to do it right.