Age venison tenderloin?????A muscle that does absolutely nothing and requires no hangtime IMHO/E. Unlike beef no marbling that requires aging, soonly skins over reducing the return. Mine are out asap and have never seen a freezer!

Aging is nothing more then a rot, though to be done correctly it must be in a controlled enviroment. Mold on the exterior of the carcass doesn't fit into my description of "controlled". I'dbehighly suspect of green rot which to meequates tocoyote bait.