In my experience this is so very very true. Aging venison for a mere 3 day is surprisingly critical.

In our house venison has hung for days, weeks, a month. The meat was no more tender than venison hung only 3 days. Of course this depends on the critter too................but in general venison needs to be aged three days.

We use/have no special recipe for cooking our venison or fish. We just throw them into the pan for a bit, and then eat. Some salt, pepper, or 'perfect' hot sauce may be applied, or lemon on fish. We aren't fussy about recipe or marinade, but are sorta fussy about the critter. We like to 'bleed' our fish. We are fussy about which specie of fish we eat. We like to eat spike, or cow elk, and doe. We haven't eaten a buck deer for many many year.

One of the deer we remember as being so very good to eat was a 4 point young mule deer. He was unbelievably tasty, and tender. When i gutted him, i didn't notice anything unusual, but whilst eating him i always wondered if he had testicles. It seems he was normally hung. Years later now, i still wonder about that deer.