We definitely age our deer (and other farm animals that are butchered here at home). Usually for a minimum of three days, hung in a cool place (Tornado shelter, usually) and thought about continuously.
Hanging the meat or aging it, allows the enzymes to start breaking it down. They do the same thing in most places that process deer and other farm animals. (Ask your butcher how long they hang the carcass before actually butchering it.)
It works well, providing you have properly field dressed it and then once it is skinned you ensure all the hide, hair, guts, feces and silver is remove from the carcass. As we are actually butchering the carcass, we remove even more of the silver from the piece of meat.
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