Free: Contests & Raffles.
The mold won't hurt a thing. I second the vinegar bath. Vinegar stops the bacteria growth.About 2 or 3 cups vinegar per gallon of water will work. Wash it down good. Then process it right away.Some people used to let the deer hand till it had a growth of mold. Then they would cut it up. I did that in the '70s too.There is no reason to let them age. It does no good to age it; but if you do and you get mold, the meat is fine.If you insist on aging venison, a vinegar bath 'before' you age it will help to keep the mold and stink at bay.
Cool, dry and good air flow always.