Here's an old family recipe for venison sausage:
6 lbs venison, trimmed (fat, silverskin & gristle removed)
6 lbs pork (use a fatty cut, such as a boneless shoulder)
14 tsp salt
15 tsp sage
6 tsp pepper
5 tsp cayenne red pepper

Grind refrigerated meat coarsely. Mix in spices and gently stir to thoroughly combine and incorporate them into the meat mixture. Grind fine, then allow to set for 12 hours prior to cooking in order to let the flavors mingle. Cook, or package & freeze.

If you have the backstraps, try this:

Slice the backstraps into 1 1/2" medallions, or into 3" medallions and butterfly them.
Gently heat 2 tablespoons of butter plus 1 tsp Worcestershire sauce in saute pan.
Lightly sprinkle each side with kosher salt, then press both sides of the meat into coarsely ground pepper (I like the McCormick Pepper Medley). Saute the meat until it's medium rare, turning once. Don't overcook- meat should be pink in the middle. If desired, whisk in some heavy cream with the pan drippings and make a nice cream sauce to serve with the meat.

I've got a deer right now that will be converted into sausage, jerky and BBQ goodies- enjoy!