Doe down...question about hanging?

[nyexhunter]

I have always taken the hide off asap-much easier to do when still warm. Also, butcher as soon as possible. As previously stated, the aging process is a controlled one and most of us lack the ability to properly control the process.

Also, before cooking, cut every bit of fat that you possibly can off the meat. That is the key to the best tasting venison, not the aging thing.