Tenderloins can be eaten without aging, as can loins of young deer.

To get the best flavor and tenderness out of other steak/roast cuts you really need to age.

You can age the deer before processing by hanging in suitable weather or a cooler. Or, you can thaw and age after processing inthe fridge if you take the meat out of the freezer at least a week before you use it.

If you plan to grind it, it probably doesn't make any difference.

I have heard you shouldwait a few hours before freezing venison or other game meat, toget the rigor out of the carcass.

That's what I know.