I have had it aged a week or fried in a pan 20 minutes after it was gutted and skinned. I helped a guy quarter one and got the two front legs and a back for helping. I aged the back leg for 4 days and fried some of the front the same day. I could not tell a differnce at all. Mine is going from the field to the freezer. Though i will be having mine done by a pro. My dad is weird about eating it and will only eat it if it goes to a good butcher.