I am a hunter and cattle farmer. In addition to my deer annually I slaughter a steer. My butcher hangs the meat for me for 14 days. This is dry aging and you can google the benefits of it. It is my understanding that a week of aging can be done in a refrigerator, but to do more than that the humidity has to be controlled.

I cube all of my deer meat for burger, sausage and tamales. I have found that by immediately deboning and cubing then in the ice chest with water drained daily and new ice added. will lighten the meat considerably. Of course if you want steaks and chops you won't be able to do this.