As a former processor I will say that deer and elkmeat is definitely BETTER when aged. It need not age as long as beef, 10-14 days is best where a beef needs at least 3 weeks and 5 weeks is preferred.
Aging simply makes meat more tender, any "wild" or "gamey" tasteprobably comes from notbeing correctly field dressed and cleaned out.
We once had a deer left in our cooler for 5 weeks, the owner never came to get it and somehow it wasoverlooked, fairly easy to do with 300 deer hanging at once. Anyway, not wanting to waste the meat I proceesed it for myself and that was the best venison I have ever eaten. Remember our cooler stays just above freezing and I inspected the meat carefully when processing so I knew the meat was okay.

xbowbarry