Needs to be processed if the temps are above 45 degrees or below freezing. If you have a cooler that can regulate the temp they can hang to suit your taste preference. 7days or longer at optimal temps age and tenderize the meat. During the early seasons here in Kansas September through early November I will let a deer taken at sunset hang over night as long as it is not going to be a hard freeze. Process in the morning... if a deer is taken in the morning I will process right away if the temp is going to be above 45.

With deer meat that is processed within a couple hrs. of harvest it is best to let it set in a bowl over night in the fridge after you take it out of the freezer and it is thawed. I usually take it out a couple of days before I cook it.