I will add to otis comments, by saying the removal of all fat and hair goes a long way to improving the taste(especially when left in the freezer for awhile). Once my deer meat be it steaks or roast is thawed, I will remove as much of the silver skin as possible and then prepare in a variety of ways. My choice meat is medallioned backstraps, wrapped in bacon and skewered for the barbie...umm...umm good eats.

I have butchered my own meat since day one and main reason is take the time and care most commercial butchers don' t. I feel that all the effort and time spent it is worth it prepare a nice piece of meat to be enjoyed by all. It also provides you with a good look on bone structure and muscle make up of the game you chase. Really if you haven' t tried I suggest you do, there is no real way to screw up as their is always a trim bag for any animal you butcher. With time and experience that trim bag dwindles a bit but it is never wasted. If your worried about hang time and cooling...well don' t worry no difference in a day vs 7 days. Butchers who tell you wild meat needs to age are full of it and probably only say this so you don' t expect it back sooner than they can get it done. Wild meat will only shrink when aged and after 6 hours it is fully relaxed and makes no difference to a 3, 5 or 10 days worth of hanging.