3 lbs. venison, ground
2 lbs. ground pork shoulder
2 tsp. red pepper
3 tbsp. black pepper
1/2 c. pork sausage seasoning
2 tsp. crushed sage

Soak venison and pork in salted water overnight. Rinse and pat dry. Ground very finely in a meat grinder. Mix thoroughly. Season to taste with pork sausage seasoning. Make sausage patties and fry in Crisco oil. Can be frozen for later servings.