that deer is froozen it won't go bad but with time will develope freezer burn wich is not tasty. dry aging it needs to be below 38 but above 32 with high humidity. anythig else is rotting with inviting bacteria.
aging will form a darker layer on the meat and will loose moisture making the the meat
a more concentrated flavor. the natural enzimes break down the meat fiber

Once it freezes, you might as well cut it up. Freezing and thawing is not a good thing. If it stays frozen, it will last just like if it was in your freezer, with the exception of drying out the outer meat (freezer burn).

I like to age my deer at least a week before I butcher them, but no more than 10 days. I keep them above freezing, but no more than 40 degrees for any extended time.

I agree with Burnie. I'd butcher it as soon as you can and get it properly packaged.

Here's my schedule

I usually follow these guidelines and never had a problem

65-70 degrees--24-36 hours
50 degrees--3-4 days
35-40 degrees--7-10 days

All depends on the humidity,if it's humid I go by the first if dry then the second.

I don't remember where I got this scale from but it was years ago and I do remember shaving off some time when I copied it to be on the safe side.

i dont think berni said anything like this, temps over 40 breed bacteria...you are storin your meat in a bacteria inferno for 5 or 6 days?