I wouldnt use 100% venison use 60% pork to 40%venison, i would weigh out 8.3 kf of meat to that you will need 1kg of rusk plenty of seasoning, i would also add on some small cut chestnuts and maybe some cranberrys, make sure your meat is miced through a fine plate then mix well after all that is mixed well u will need to add 1500 ml of water, mix untill a sort pf stick texture, use hog skins to will your sausge into they are alittle expenive but will make you a nice thick oven sausage hope this helps pm me if you have any questions if i havnt expalomd somthing well enough good luck
Edited