I go with the ice bath and salt routine. I leave the plug out of the ice chest after the initial cool down. Keep the tenderloins separate or on top as they don't need as much aging and can get water logged. Two weeks is max or pushing it in our climate. I have had several deer start to turn and smell slightly sour but scrubbed them off with salt and then vinegar and they turned out very tender.

"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli