In the jacket at 1-5 degrees, I leave mine for 21 days or so. These are all head or neck shot.
I then butcher then vac pack, freeze, process, or whatever you need to do.
Storage temperature, where on the animal it's been shot and time to the chiller are all important.
Saying that, I've skinned butchered and eaten, the same day . These are the times before my chiller.
Your meat will be fine.