What are the temps like during deer season where you live? I usually just cut it up the same day and freeze it. If the temp is 40 degrees or less (all day and night) I might skin it and let it hang a day or two....I have found that getting it done ASAP is safer than putting it off and then not having the time to do it later.....then it ends up at the butchers.
I generally don't worry about `aging' my meat ... though perhaps for a leather-tough old animal it might be useful. In my opinion aging just gives opportunity for unfriendly bacteria, etc. to grow. I would be CAUTIOUS about putting meat in a plastic bag in the fridge or cooler - keep things breathable until you freeze it. Some strange anaerobic things might occur, otherwise.
Here is an inexpenive and effective deer feeder I made recently.
No batteries to go dead, no hoisting it up in the tree, plenty of capacity, very easy to fill - so far, I love it.
I have made two of these and they are easy to build.
An empty 55 gallon drum, some 2x4's, some PVC tubing and fittings, a little bit of hardware and some paint - and you are ready to go.
I designed it so you can stand on the lower rung and fill it - the top is about 6.5 feet above the ground.
It holds about 375...