Hang a deer at a temperature between 32 and 40 degrees. If it gets above, bacteria will grow below, it will freeze and halt the aging process. Age a carcass 3 days for every 100 pounds. So most deer 3 days. Aging lowers the PH of the meat, causing the muscle fibers to break down thus tenderizing the meat. It also allows moisture to evaporate out of the meat, this will take some of the "gamey" flavor out of the meat. Makes for a much higher quality product if you can do it. If you don't have outdoor temps cooperate you can use a walk in cooler or quarter and debone and place the meat in a fridge. Coolers/Trashbags/Watersoaking, lessens the quality of the meat. Enjoy!