You made it very difficult by boning the meat. The increased surface area will make it impossible to hang and age...
That said, about 30 years ago I shot a Dall ram and had to go to work for two weeks. I packed the boned meat in the refrigerator as tight as I could.
Two weeks later the green mold completely covered the meat. It may have been a little "slippery" even.
A quick rinse and wipe down with vinegar took care of the mold. I have never eaten better meat than that ram!!!!!!!
