Up here if we have the cool temps we like to let them hange from 3 to 5 days to help age the meat some. I have quartered a deer up and laid in a fridge over night and then cut up, wrapped, and frozen. This is to allow all the body heat out of the meat before cutting. This will help with keeping the flavor better. Cutting and freezing with the body heat still in the deer IMO ruins the flavor.