Hey Crackthump...
Ive recently had a hare & roo that i kind of aged.
The Hare was done in very cold fridge (just above freezing) for 2 weeks in cotton then soaked for 3 days in fridge & was amazing..and .i mean absolutely amazing--although next time i think ill do a week in cotton & week in plastic/or covered as some parts were just a tad too dry, but it did rehydrate none the less...
The roo was for a full week (or maybe 8 days)--about 3 or 4 days in cotton & the rest in a freezer bag & was equally amazing as the hare--ive had some pretty good bought roo, but this made the best ive had equal to calfs feet-- it was only rump-not follet & was one of the most tender cuts of red meat ive ever eaten in my life.
Both hare & roo were amazing even though only aged for that short time.
Im keen to know what you do & how you go...!!
The man who knows everything, doesnt really know everything...he's just stopped learning...