FWIW I don't believe in "aging" game either. As Power points out the process has more to due with fat which game is basically void of in the meat. Aging is nothing more then a controlled rot, the problem with wild game and aging few have the ability to control this process (aka the hanging temperature). If you can keep the animals core temperature 33-37 degree then by all means hang it, if not you are much better to get the core temperature down (body temperature out and to ambient temp- air) then process. If you allow the meat temperature to swing or stay up you run a risk of green rot, which starts at the bone.FYI, being"aging" is rot the higher the core temp. the faster the process. On the opposite side freezing stops the process.

What I do believe in is a relax period, this is basically allowing the carcass to come to ambient temperature and rigor mortise to be completed. Rigor is the processof sugar to lactic acid and then back to sugar. This process is completed within 24 hours of death. Personally I don't like hot boning, it's just easier to cut. As far as hot boning leaves more blood in the package, quality IMHO is uneffected. Tenderness marginally but as i mentioned earlier you don't know what your getting till you got it..so I can't honestly attributeit to hang time alone.