Venison Sausage from Fred Goslin
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8 1/4 lb Venison [ground]
3 1/4 lb Bacon [ground]
1 1/2 Tbsp Salt
1 1/2 Tbsp Pepper
1 1/2 Tbsp Poultry seasoning
  1/2 tsp Allspice
  1/2 tsp Sage
  1/2 tsp Nutmeg
    1 cup  Water

Combine all of the ingredients, mixing well. 2) Shape into
patties and fry in a skillet 'til brown on both sides. (sausage will
be slightly pink on the inside) *or* It may also be stuffed in
casings and boiled...

Source: Randy L. Riley, Carthage NY. from Bill Saiff's Rod & Reel:
Recipes for Hookin' & Cookin' re-typed with permission by Fred Goslin
on Cyberealm BBS, home of KOOKNET in Watertown NY (315) 786-1120
From: the recipe collection of Fred Towner