I've heard it go both ways....

This year I hung my elk 2 days including time it was quartered in the woods and it turned out pretty tender.

My deer on another hand hung 3 days including 1.5 days at camp 35-55 degrees and the steaks are fairly tough...

Another arguement is if an animal works up it's adrenaline..... My elk ran 80 yards, my buck never got out of his bed. So that theory plays out the opposite to what I have with textures in my meat....

Another friend of mine that shot a buck within 500 yards of where I killed mine, dropped it in it's tracks and hung it for 5 days in a locker, cut it up then let the meat sit in the fridge for 1 day before wrapping it. The texture is like the best fillet mignon you've ever had.. Pisses me off really!!

So next year I'm going to hang it 5 days and see what happens....

Keith