I have recently (past 3 years) have been using a new, for me, aging technique.
Let the deer hang 24 hrs., debone completely into larger chunks.
Get a Yeti type cooler large enough for the all the meat in a single layer.
fill the bottom of the cooler with 4" of ice.
Put all the meat in on the ice, cover the meat with aprox. 4" - 6" of ice, close cooler
Once a day drain the water, blood out.
Let age for 14 days.
The idea is to get as much blood out of the meat as possible, to reduce the "strong " taste.
I tried using a "not so super cooler" and had to replace alot of ice.
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