In Norway where I live it is normal practice to hang all kinds of game.
If you like tender meat and game that tastes like game, the rule of thumb is 40 "day degrees". It means that if the temperature is 10 degrees (celsius) you hang it for four days. If the temperature is five degrees you hang it for eight days.
This formula will not work with fahrenheit.
Lower temperatures is better but it must never be freezing.
I do this with grouse (hang them from the head with all the insides and feathers) and freeze the whole bird after 40 day-degrees.
With Duck and Geese I will remove the insides, hang from the head with feathers and pluck or breast them after something like 20 daydegrees. Waterfowl turns from perfect to bad faster than grouse and ptarmigan.
Deer and moose (skinned) can hang for up to 60 daydegrees. I have even heard of people routinely doing 80. But for anything exceeding 40 it is imperative you have full control over humidity and temperature. Dryer and lower temps the longer you want to hang it. 7-8 degrees (C) for the first day and then down to 3-4 degrees (C). It must never freeze, though. Then the process of tenderizing stops and cannot be restarted.
Fisheaters, seabirds, seals or any other animal containing marine fat cannot be treated in this way. The fat goes rancid and the taste of that is not good at all. Such meat must be processed while fresh by removing brasts from birds, or sirloins from seals and remove ALL fat, films, and blood vessels while fresh.
For the meat to turn rancid it must oxidise, thus oxygen must be kept away from the meat. Vacuum packing before freezing is best.
If such meat is to be tenderized it must be done after processing and packaging and before freezing. Freezing destroys the enzymes at work wih tenderizingany meats, thus it is impossible to start the process on meat that have been frozen and thawed.