if you like a jimmy dean style sausage youll like mine.
as i told you earlier save your bacon fat. why? cus most wild game are lean, and or you dont want their fat in your food cus of texture and flavor. so after you grind up your meat. ( i use a food processor sometimes), works well just becareful of weird lumpy chunks. do this twice. all culinary instructures will tell you this. take the meat all ground up... ill do my best to remember measurements. everything i cook (minus baking, which i dont do willingfuly anymore) i do by site and taste. take about 5 pounds ground meat and put about half a cup of the bacon fat into the mix. its better to have to much than not enough. if you have to much it just cooks off, people are usually turned off to a fatty patty but for your first batch go for it cus if you dont have enough ur patties are going to crumble when you cook them.
the most important part to me is fennal seeds. in a five pound batch ill do about a quarter - half cup. then i do about a quarter cup of cajun season, onion powder, garlic powder, dried marjorum, itilian seasoning, crack pepper, celery salt. dried red peppers. just about everything in my cabinet that would taste good at some point on a steak. stir well, then stir some more. use your hands, youll never get it done with a wooden spoon.
then make a small patty about the size of a quarter and taste it. remind you that all these seasonings havent had time to really set into the meat so if its blan *beware*. your mostly just checking to see if theres enough heat. your liking of garlic and the amount of salt is ok. also dont forget the bacon fat is gonna make the patties even saltier. hope this atleast points you in the right direction. ill refine my recipe with exact measurements come deer season and i make it again