I have been told by several butchers that beef and bison are the only game that benefit from hanging/aging. The muscle composition is quit different in bovines and will break down and become more tender and flavorful from aging. Lamb, poultry and hogs are not aged either. We used to hang ours for 3-5 days, now we hang over night and I see no difference at all. You also risk loosing meat quality if the temp isn't cool enough for all those days.