Go to any high end restaurant and ask about their steaks. They'll tell you that it is "aged" beef. What do they mean by "aged"? I've heard of restaurants that claim their steaks have been aged for up to 17 days.
If you buy a side of beef, you'll be told it needs to age for up to 10 days. Supposedly it breaks down the fibers in the meat and makes it more tender.
I used to believe I had to age my venison as well. I would hang it in my garage and let it hang there as long as I could, depending on the weather. I hung it sometimes until it almost had mold on it. Could I really tell the difference? I don't think so. Do I age my venison today? Only if I don't have time to get it cut up right away. I don't think it makes much difference in taste or tenderness how long it hangs or if it hangs at all.
My question is.... does anyone have any evidence or proof that venison gets better with age? (I know that my wife is, but that's another story)