Back years ago when I was married to a hunter we used to make summer sausage with venison.
I just tried to find my old recipe and couldn't find it. I remember we mixed about a pound of gr. beef per 5 lbs. of ground venison with a couple of tablespoons (?) of Morton Tender Quick curing salt, and spices. I'm pretty sure it was garlic salt, mustard seed, and lots of fresh cracked black pepper, maybe some Worsestershire....? We refrigerated the mixture for 3 or 4 days so the curing salt could do it's thing, and mixed it up again at least once a day.
I remember forming it into logs, wrapping in foil, and cooked at around 200F for about 6 hours. Don't take my word exactly for all this, there's lots of recipes out there for venison summer sausage
- but I do have fond memories of how good it was thinly sliced with cheese and crackers. We'd make meals of it, and it froze well.
I hope you get your buck this year, callmaker!