As for the venison... I completely agree about deer fat. I process my deer very similar to the way you describe. It all gets chiseled out and all silver skin and fat removed in the final processing. But it does hang for a bit after it is dressed and skinned and cooled as quickly as possible. How long it hangs depends on how soon I bag it during hunt camp and when I go home and also the weather. So it may be 2 weeks at a minimum, before I get it home to process. however it also depends on where I got the deer. We have Western Blacktail west of the Cascades and Mule deer in central and eastern Oregon (high desert), the weather and ambient temperatures can vary dramatically that time of year particularly in Central and Eastern Oregon. It will get well below freezing and/or hot and dry- even in the same day. Here in the valley (Western Oregon) it is pretty consistently raining and cool that time of year so it will hang wrapped in a sheet or cloth my garage until I am ready to get to it, and gauge based on what the weather and temperature has been like before it gets quartered and into the fridge. If the weather has been cooler, I feel comfortable letting it hang longer to age in the whole. Then however long in the refrigerator having quartered till I get it process in the evenings and weekends. But in the end, the packaged meat is 100% lean and clean and no gamy taste at all. I have noticed that the longer aged venison is kind of sweeter, but not gamier. Next time you get your kill, try hanging a 1/4 of your game in your refrigerator or in the open air for longer before you process it. But I DO recommend lots of extra trimming out of 100% of the fat, sinew and silver skin, Then slice each muscle across the grain into 1/4" to 3/8" thick medallions or miniature steaks. That is the very time consuming part, but SOO worth it!