I would like to see a new section for cooking wild game, cast iron skillet/pot cooking, smoking, camp fire cooking or things of this nature. I just fully processed my first deer today. It was a spike and not exactly large. It still took me many hours. Since it was my first time I stuck with Sausage, jerky, pan sausage, and i did a few mixes of hamburger/pork grinds for random things( i like meatballs and spicy Italian type dished) Anyway the pan sausage turned out great, as well as all the other grinds I did. The jerky is currently soaking right now and has an awesome flavor. I have made beef jerky for many years so I am confident in my process. I am having a problem with the sausage links though. The flavor is there and man do they taste good, however I guess I did the grind to thin? I just do not like the texture. Anyway if any of you guys out there process your own venison and have any tips for me regarding sausage or anything for that matter I would sure appreciate the help. I still have some frozen venison and I plan on giving it another shot when I get home from a short family vacation next week. Just in case someone is going to ask I did: 50 - 50 venison to pork mix I would really love to try and get close to the hudson meat market style sausage in Austin if anyone is familiar.