I've butchered all my deer but one, and thats the last deer I'll have done, unless I do a deer for sausage or salami.
I used to let my deer hang for a while(6-10 days) like you guys mentioned but I've learned through reading ect. that all your doin is letting the rotting process start sooner. You can let your deer hang as long as the temp is below 40C. IMO it doesn't taste any different. As far as tenderness I beleive in marinating it longer makes it tender and don't over cook.
I find that NOT cutting threw the bone is important in the taste of your venison and cut away all fat and tendins. Let all the blood drain in a strainer and rinse well. All this venny talk making...."ME SO HONGREE "
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