Skinning as soon as possible allows the meat to cool quicker. Better for the meat.
Aging Whitetail meat is "The old way" before we started learning how to tenderize
and cook venison.
Process the meat right away and vac pac the meat for the freezer. Then find the
right recipe and it will taste tender and delicious. Aging only decays not tenderizes.
And don't soak in water or ice. White meat has little flavor. Keep it fresh and red.