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Well we hang deer because the processor is about 30 minutes down the road, and we try and accumulate a few before we take them. We also donate allot of deer to the hunters feeding the hungry program. We had one in the cooler for about 2 weeks and it looked like it was starting to grow stuff. I will usually kill a doe for meat and gut it and wash it out really good. I'll let it hang till the next weekend and take it to my processor. I make sure and tell them how long it was hanging as well. They take about 3 days after that.
In my opinion the best meat comes from a smaller sized deer that doesn't run allot after the shot. Next is a very clean gutting job, and washing the inside down with a water hose. With that combination I don't really think it matters how long it waits.
I'm sure this is common practice, but every deer I gut I take the inside tenders right after gutting, and carry them home to the grill that night. I'll gut any of my friends deer if they let me get the tenderloin tax.
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