As it was explained to me by a guy who processes deer and other meats , hanging gives the carcass time to relax from rictus and allows the naturally occurring enzymes in the meat to break down the tissues which tenderizes the meat . I debone mine right after killing it and slow cook as stew meat or roasts , so hanging isn't necessary for me . Also ,the gamey taste in deer comes mainly from the fat and silver skin according to him , which is why you're supposed to remove all of it .