I take mine to a local processor and they usually hang it for 2-3 weeks. I have been told that hanging deer does not make a difference as they don't have the same enzymes as beef but this works for me.
I don't know about deer enzymes but here's a little experiment that won't cost you anything.
Cut off a chunk of deer and FREEZE it ASAP. Later, no matter how much longer, cook it. You'll TASTE a diff.
The aging does 2 things.
A. allows blood to drain, evaporate, or dry out of the meat. IMO the blood gives that 'gamey' taste.
B. When not frozen, the muscle tissue breaks down and the meat will be more tender.
I began deer hunting in 1972 and didn't learn about aging till 1981. My and my whole family's attitude changed for the better about eating venison. I've gotten friends and fellow hunters to JUST TRY it and EVERY one of them prefer it.
