You can dry age venison the same a beef. 2 weeks max. I have used a baking proof cabinet stored in the meat vault. However there is no need if all your going to do is make grind out of it. Elk can be aged a few days longer. If you aging muscle groups it breaks down a few days sooner.
Dry aging is awesome, and we see great benefit even in our ground venison.
We generally age them in the walk-in for 2 weeks, but we have gone 3 weeks as well.
We 2 week aged a 7 year old buck. We cut up the straps into 1 1/4" steaks, wrapped them in bacon and threw them on the grill. We asked our guest what kind on venison they thought it was, we had a few guesses of axis doe. The same deer we used in a stew and we had to tell everyone it was venison, they thought it was beef.
The difference is truly amazing