However on the second part I disagree. In France it is very usual to let the meat age for 4 to 7 days at a temperature slightly above freezing. It is called "faisander". The meat processed that way has a more gamy taste. Trust me you will know it when you eat it and you will have to drink a good full body red wine to wash it down. Yummy! Note: If you let the meat age for 6 or 7 days make sure you do it in perfect conditions because the meat can acquire some nasty organisms and allergens.
Yes, I do know that this process has been used for a long time. The French are world reknown for their cooking so I wonder if it is their cooking skills or the hanging part that makes the meat taste better? Most hunters don't have a place to hang it in such perfect conditions, so it is best that they never attempt something like this in my opinion. Even the hunters who have it processed by professional butchers, how many will hang a deer for 6 or 7 days for you? I have never heard of any since most want to process as many deer as they can in the shortest period of time. One can do a much better and cleaner job at home than these professional butchers will.