ORIGINAL: Wingbone
I've never found that hanging a deer for any length of time improved the quality or flavor of the meat. It just dries out. Some of the best eating deer were the ones that were cut, wrapped and frozen the day they were shot. I find that getting as much fat off the meat as possible works for improving the flavor.
Whoa! Backup! There most definitely
is an advantage to hanging and aging deer meat. Mine gets skinned, quartered and refridgerated for up to two weeks at 34 degrees. I do remove the quarters once and wipe down with a 50/50 water/vinegar solution. Don't get it wet, just use a dampened cloth.
That dried shell is normal and desirable to keep out bacteria. Just trim off the dried portions as you make your cuts. There is minimal loss and the flavor difference is well worth the effort.