A friend of mine would debone the meat and wrap it tight in plastic bags so no air could get in. Then he would put the meat in the fridge for 30 days to age. He would pull it out every week or so and drain any fluid out of the bags. Seemed like too much work to me but he swore by it. He did cook great deer steaks.
Watch for excess moisture. If it's not directly on the rack place it on a cookie rack or rotate daily. Don't let any one side sit against a solid surface. Don't be afraid of white mold, watch for green and especially black. A cloth dampened with vinegar and wiped across the surface works if white mold scares you. When you're ready to process or eat trim away the hardened exterior.