well from my experience as a Chef and what we were tought in the CIA (thats the Culinary Instatute of Amecica) for those not Familiar with cooking Schools, domestic meat is all that needs to be hung for aging, wild game just doesnt seem to work as well because of the lack of fat marbling in the meat as you would find in Beef and the Temperature is crucial in any case that hot stay hot and cold stay cold. as a rule of thumb bacteria will grow even in the fridge at 40 degrees and meat should only be stored at this temp. for no longer than a couple of days anything higer than 40 degrees bacteria will just grow faster and more types are present and once cooked it should be held at a temperature no less than 140 degrees for no more than 2 hours after that it's the same problem with bacteria growth so if it's tender meat you want like the Gentleman said take a younger animal but in any case get the meat into a cold zone as soon as you can when outside temps are above 38 to 40 degrees.