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My take, I have hunted and butchered deer for 30+ years, my family much longer. We always hang our deer by the head and feel this is good for the ageing proccess. It really starts as soon as you get your deer. Always gut immediatly and take your time to get EVERYTHING out of there, this is probably the most important part of the process. After hanging prop the underside and ribcage open with a stick. Be sure to cut out the tenderloins now they spoil first. NEVER skin the deer until you are ready to cut up, this is very important to the ageing. Tempertures below freezeing are not the best for this, I like to hang inside an unheated garage than outside, the temps remain more consistant, a meat locker would be best! All my deer done this way have been tender and tasty, includeing my biggest buck (an older 9pt). Sure you can marinate the meat but myself I just like to sear it quick with either a dry rub or a quick mix of olive oil, warm water, chopped garlic and oregano spooned on it while it cooks over an open flame outside. Umm! Good luck guys!
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