ive never heard of freezing meat to kill parasites, just the opposite. If you are worried about something in the meat then pressure cook it first then cook and not only will it be super tender but will kill anything possibly living in it.

As to the hanging meat to let it cure, i wondered about that as well (if aging deer would make for tastier meat). Seems like i read somewhere that because deer is so lean, the aging process actually hurts the taste of the meat (versus beef where there is a lot of fat in the meat, the aging tenderizes it and improves the taste).