[fisherman66]

I have mine quartered and cooled inside an hour. I usually finish the processing when I get home (anywhere from 8 hours to 3-5 days). I keep it on ice, but wrapped and off of water. I hear people say to soak it in water all the time. I don't buy a lick of it. I keep the water away using barrel liners. The only time I had a problem with "gamy taste" was back when I didn't have a vacuum sealer and had a problem with frostbite.

I haven't been religious with aging. It really depends on when I get home. I don't like to leave full coolers sitting around so I start cutting right after I shower. Getting it cool fast however is always a very high priority.