Don't leave it to thaw, the longer and slower you wait the more skinned over affect you'll have and this will equal more wastage. I would quarter the animal and bring it in the house for a few hours, start cutting it while it is cool but workable. If you have it in a shed a space heater may help, just don't let it completely thaw or get to warm. The quality of the meat should be just fine. If it froze prior to rigor setting in than the "aging process" was a futile effort, if after rigor you accomplished your goal. BTW wild meat does not need to age, while hanging meat in a cool (not frozen) enviroment for a day or two won't hurt it isn't required.