I would only hang if you can be sure of safe tempertures and sanitary conditions. Most of what I have done in the past few years has been the following day or day after when I pull it from the cooler and ice.
Taste seems to be far more affected by proper trimming and cleanliness than how long you hang it IMHO. 
That's what I do. My game animals are more tender than the grass fed beef we buy and have hung for two weeks.
