Once it freezes, you might as well cut it up. Freezing and thawing is not a good thing. If it stays frozen, it will last just like if it was in your freezer, with the exception of drying out the outer meat (freezer burn).

I like to age my deer at least a week before I butcher them, but no more than 10 days. I keep them above freezing, but no more than 40 degrees for any extended time.