Free: Contests & Raffles.
Process the meat asap. Do not age it. There is no advantage to aging wild ungulates.
What is the average time for beef or pork to hang?
Some guys swear by aging the meat, others (like me) don't worry about it. It's up to you really. Generally if I can see that I'll have time to butcher it within 3-4 days, I'll keep it cool and butcher it. Otherwise, I debone it and freeze it until the end of the season, when the hunting party gets together and butchers all the animals assembly line style.
I was in Canada fishing and they had an Ice House off the ice house they had a screened in area and they had us hang all the trout we caught in there for a day before you would process or smoke. It really firmed the meat up and to my surprise it was not fishy.