I think the wet aging like that has the advantage of draining the blood out of the meet, which is supposed to be one of the factors that can effect the "gamey" taste.
The two biggest factors for reducing that gamey flavour you mention is to remove ALL fat from any deer you process and have it boned/filleted out. Bone dust left by a band saw cut will leave a bad taste behind on the muscle. I fillet all my big game, including moose.
