I hope everyone here has learned about ageing your venison. The most common mistake a lot of people make is cutting up a deer the day they kill it which makes the meat tuffer and gamier tasting. I worked in meat processing plants for almost 20 years and found thru talking to the USDA guys that it is much better to hang the deer with the hide on for 3-7 days depending on the size of the deer. That lets the enzimes break down the fibers in the meat and tenderizes the venison. I hang mine in the shed if I am going to butcher it my self and not take it to the process plant. If it's too hot outside (above 65 degrees during the day) I quarter it with the hide on and store it in an old refrigerator. It makes for much better venison.