Everything I've read by the pro's say it won't make any difference as well.And that is the opinion I will go with.
Plus, it's too hot to let em hang here... and i don't have an extra fridge.
Venison and beef are very different types of meat.
I don't hang mine and my last two have been tasty and tender.
What makes a real difference is how its handled once its butchered. Removing all the fat and silver skin will make A++ cuts. It takes me maybe close to 2 hours to get the meat off the deer and then AT least another good 2-3 to clean it up before it goes in the freezer... I get ever piece of silver skin off that I can.
The silver skin is what makes a tough cut of meat for the most part.