5 lbs. deer burger (ground fine with suet)
5 tbsp. Morton's Tender Quick
2 tbsp. coarse black pepper
2 tbsp. mustard seed
1 tbsp. brown sugar
1 tbsp. garlic powder
1 tbsp. cayenne
1 tbsp. ground red pepper
1 tbsp. liquid smoke
1 c. dry quick oats
3 c. warm water

Mix deer burger, spices, oats and 2 cups water thoroughly until combined. Cover, let stand 1 hour at room temperature. Mix in third cup of water, let stand 30 minutes. Stuff into casings or roll into 2x10 inch rolls and wrap in aluminum foil. Punch small holes in casings or foil to allow drainage during cooking.

Place on rack in foil lined pan. Bake 70 minutes at 350 degrees, turning once after 35 minutes. After cooling slightly, wrap in paper towels to absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.