I usually butcher my deer within a day of the kill but this year because of these forums I decided to try controlled aging. I shot a pretty good buck so he was a good candidate. I wrapped the roasts and steaks in muslin cloth and refrigerated at 37 degrees. After 3 days I changed the muslin and aged for a total of 7 days. I have to say the meat does taste quite a bit different with a rich but very pleasing flavor. I'll definately do this again with mature buck meat.