My Dad was always a fan of hanging the entire carcass. A couple of weeks at a minimum. Basically, you're looking for a thin dark outer shell or skin to develop on the meat. Then we would take a carpenters knife, or something razor sharp, and peel this layer off prior to butchering. Kind of a painstaking process but the result is meat without a gamy taste that you don't have to marinade to cook. And very tender if you then cut it up right. Can't beat it. Ideally, you would want to have temperatures in the mid to high thirties or very low 40s for the hanging environment.