I shot a big buck on opening day of rifle season, which is rare because I don't like the way a large buck tastes in peak rut... So I hung him in my garage for 2 weeks with the skin on, then 2 days with the skin off. Usually people only age game long enough so that the muscles relax, but if you age it longer, enzymes break down the connective tissue, resulting in very tender and "milder" meat. Last night I had some round steaks, and the meat had the texture of corned beef, resulting in the best ROUND steaks I've ever had.