OK guys is there any reasons why a deer must be hang for 1 or 2 days before butchering?
Same here. A 5 1/2 year old buck will taste the same as a 1 1/2 year old doe.Generally I prefer to hang for 7-10 days to allow the meat to age which increases tenderness. If temps don't get above 45 and don't fall much below 32 I will hang outside. Otherwise I quarter and hang in a converted icebox set up to age meat at about 34 degrees for 7-10 days.