RE: Butcher fast or hang???
I think the key is in the cooking. I doubt anyone would know the difference between venison that was processed immediately in comparison to some that was properly aged if you do a lousy job of cooking it. Although one surely would NOT want to eat any meat that has almost spoiled due to aging it improperly. I have never found venison to be tough even if butchered right away. Some parts are tougher than others, but that goes with beef, pork or anything else as well. Those parts one should then use in stews or ground meat. I also find it funny how some people insist on aging venison and then turn most of it into ground meat or jerky. I can assure these people that their aging efforts were a complete waste of time! I think the best way to assure yourself of good eating is to process it as soon as possible. The meat will be plenty good and you won't risk spoilage.