Nice doe....as for summer sausage. We avoid the typical recipes that add pork and nitrates, as the pork is unclean and of course nitrates (Quick cure) are also toxic. Instead you can use grass fed beef tallow and or add lamb as a binder, which is a clean meat and an excellent accompaniment to venison. Spicing is wide open, but things like mustard seed, paprika, white pepper and a little raw honey make for a great finished product.
Try to make it yourself as butcher shops defile most venison, or mix into a "meat bank" were you get back meat that is not always yours......again congrats on making meat!
