I've heard of people soaking deer for 7 days or more , keeping the water drained and adding ice as needed. I personally soak for 5-7 days.
Slackdaddy, some of us , especially down south don't have the luxury of cold weather to hang and age deer meat, or access to a meat locker.
Keeping the meat in an ice chest and keeping the water drained for a few days ages the meat and allows the blood to drain out. By gutting them ASAP and getting it on ice for a few days, I've never had anyone say that the meat tastes "gamey!"