A basic recipe for making wild game sausage comes from Lets-Make-Sausage.com. The recipe calls for 3 1/2 pounds of wild game meat such as deer, elk, pronghorn or moose mixed with 1 1/2 pounds fatty pork shoulder.
To make sausage out of wild game, first cube both the game and the pork meats. Use a medium plate on a sausage grinder to grind the meat together. In a separate bowl, combine 1/2 cup brandy and 1/2 cup ice water. Mix in 2 1/2 tablespoons kosher salt, 2 tablespoons finely ground black pepper, and add 2 tablespoons sugar, 1 teaspoon ground mace, 1/2 teaspoon ground cloves and 1/2 teaspoon ground ginger.
Pour the liquid over the ground meat, and mix it with your hands until well-combined. Stuff the meat in 35-millimeter hog casings, or form patties. Variations to the recipe include adding 2 tablespoons dried red pepper flakes or 1 tablespoon liquid smoke. To cure smoke the sausage, add 1 teaspoon of cure powder and smoke according to smoker instructions.
Another version uses only the wild game meat, which makes it a low fat option. For this recipe, grind 8 pounds of the desired game meat. Mix it well with 1 ounce of black pepper, 1/2 ounce paprika and 1/3 ounce crushed red pepper. Either stuff the meat into casings or form patties.