I usually try to get it OFF of ice ASAP, as I don't like the way it looks or tastes when it becomes waterlogged (if that's what you call it). It seems to me that any time the meat is exposed to direct moisture, the outer layers start to turn a brownish, greyish color.
I'm attempting this guy's aging method this season, since I can't hang my deer in my climate and I don't have room to age the venison in the fridge (especially if I get more than one in an outing).
Perfect Venison With Perfect Ease