Re: ageing your venison for table fare?
I asked my uncle (he was a butcher his entire adult life) about aging game years ago.
His response was "you age beef to allow the fat in the muscle fibers to break down, biggame does not have that fat in the muscle fibers so all you are doing when you age game is letting it rot". "Get it in the freezer asap, don't worry about cutting your steaks just leave them in 1 big chunk, you can cut them when you thaw it, and game cared for this way can keep for up to a year or more IF your careful about keeping it clean"
I'm not going to question anything this uncle says about processing meat. What I can tell you is that I haven't had any gamey meat in years after following his advice. Infact I cooked some deer roasts last week (think pulled pork) from last fall, when I thawed them you would have never known they had been frozen for 11 months.
Keep in mind the animals we shoot for food and display are not bullet proof. Contrary to popular belief, they bleed and die just like they did a hundred years ago. Being competent with a given rifle is far more important than impressive ballistics and poor shootability. High velocity misses never put a steak in the freezer.