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You should purchase a book on processing venison. I have hunted my whole life and have processed my own deer. Some I have aged and some were quickly processed. Temperature and humidity are in the formula for what you do. The book I purchased gave information that was top notch and will change how I process all game. Some of the deer parts do not really benefit from aging while other parts it will enhance tenderness and flavor. One great "tool" is a refrigerator that you can set at a temperature and allow the meat to age after skinning and quartering. Some cuts can be cut and then aged in the fridge. Freezing temps are no more useful to aging than really hot temps. What you are asking can be a simplified answer or it can take a book to answer. I recommend a book to make the best venison you can put on the table.
The term venison also applies to elk, mule deer,etc.
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