most experts will say your wrong about aging venison,it only helps when the meat has fat marblized thru it ,beef does ,venison does not. having said that ,i keep a extra frig in my shop. all of my deer get quartered and go in a plastic pan on a rack to help remove blood and cool. i may leave it for up to 5-6 days. i see no differents in deer thats been left for a day or a week. its all a matter of when i get time to cut and wrap. we eat lots of deer ,there have been more then 20 in my frig this year so far.