Not to give a life history here, but, for lack of a better way to start; I recently re-attended the archery class with my wife as sort of a refresher for me and hopefully a new past time for my wife. I was shocked when it came to the point in the class where we covered "how to properly care for meat." The class actually had 3 instructors, and all three unanamusly declared that the sooner you process your meat, the better. Now i have no real theory or proof or anything of that nature as to my methods, but i was always taught to hang meat as long as possible in order to let it cure.
I assumed that hanging/curing the meat allowed it to bleed out and my thinking was that, less blood meant less gamey taste. This is of course in the right temperature conditions. In fact my family in idaho have a game cooler and will let the meat hang at +/- 40 degrees for as long as two weeks, or until the meat begins to mold on the outside. They claim that it makes a huge difference in the tenderness of the meat.
Another thing that the instructores said that i had never heard before is that the animals bones will spoil the meat or give it a more gamey flavor, and that where possible, the meat should be taken off of the bone in the field. Of course all the instructors said that all of this was their own opinion, which i respect, i just wanted to know what everyone else thought about this. What are the pros/cons to hanging/curing your meat as compared to processing it asap?