i would say the best way to post process any game meat would be to get it down below 40 degrees as quickly as possible... a well known form of bacteria bio-toxin called Botulism, (short for the toxins produced from the Clostridium Botulinum bacteria) basically only need 2 conditions to thrive... a temp of 40-120 degrees Fahrenheit and a lack of oxygen...
if you are going age it, plenty of fresh air and cool temps are the best(33-38 degrees)... aging does allow the basic cell structure to break down, moisture to escape, and allows the game to fully "bleed out"...giving you a more tender and flavor concentrated meat(ask any top notch steak house)...
my mouth is starting to water
cheers