Rob always brings down some venison bologna he has his deer made into.....which is wonderful. I'm not sure if I can have that done, here, but I'm going to try.

I had a doe, last year, made into the best spicy sausage I've ever tasted. Hopefully....I'm going to have several does to process.....and I was wanting to "mix it up" a little (in reference to processing).

Suggestions?