For delicious venison, many hunters like to hang the meat for aging and tenderizing, but that process can be risky if you don't have a temperature-controlled environment between 35 and 50 degrees. Consider getting the meat cut, packaged and into the freezer quickly. Wild game can be aged and tenderized later using this alternative process.
Remove a package of meat from the freezer and allow it to partially thaw in the refrigerator. When the package is beginning to soften and is covered with slushy ice crystals, put a tally mark on the package and refreeze. Then repeat. When a package has three tally marks, it is aged and ready for cooking.
There is good information on butchering your own deer at the website of Rocky Mountain Elk Foundation, including photos, charts and breakdowns of cuts. Go to www.rmef.org/hunting and click on "Carnivore's Kitchen."