I talked with a guy who live in the UK long enough to get a British "Game Keeper" license. He had unlimited does and Bambies. Bucks were poached, and he was not allowed to shot them.
So he was a "meat" hunter.
He hung his deer, after field dressing and skinning, in a hanging loft. The area must have been cool, like lower 40's. He kept the deer hanging there until the outside was "almost disgusting".
He claimed aging the meat brought a tremendous taste improvement. Removed all the gamey flavor.
I would think aging a deer in warmer temperatures would ruin the meat.
Purdue University recommends against home aging of meats