You need at least 30% fat to make a hot dog. that would be 7 lbs of venison and 3 lbs of pork fat (not ground pork) grind the meat together, cool in freezer 20 min, add spice andre-grind through a fine plate. put back in freezer for 20 minutes. emulsify in small batches in a food processor, stuff into casings and tie into links, imerse in 180 degree water for 20 minutes or until internal temp reaches 152. remove and shower with cold water. In my opinion you can't make a good hot dog without adding a phosphate binder. IMPORTENT Temp must be kept just above freezing or the meat won't bind correctly.
here is my recipe for hot dogs, you can change the meat for what ever you have but remember the total fat should be 30-40 %

Hot Dogs

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2.5 Lbs. Chicken
2.5 Lbs. Pork
2/3 cup milk powder
4 tsp. salt
1 Tbs. Amesphos.
2 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Paprika
1 Tbs. white pepper
1 tsp. Prague powder #1
1 tsp. mace
1 ½ tsp. liquid smoke
1 cup ice water

Grind semi frozen meat through a fine plate Keep cold. Add spices and re-grind through a fine plate. In small batches of 1.5 lbs. put in a food processor with two ice cubes, blend until a smooth paste, and repeat until all meat mixture is emulsified.
Stuff into cellulose casings and tie each link. Place in hot water 170-180 F. Until internal temp is 155 F. About 15-20 minutes. Immerse in ice water for 10 minutes. (Remove skins if using plastic casings)and put in the fridge or vacuum pack to put in freezer.