I did up 20lb of venison and 30 lbs of bear sausage this year. I did a split of Breakfast and Sweet Italian for both. The venison was done using kits from SausageMaker http://www.sausagemaker.com/seasonings-1.aspx
and the bear was done from scratch.

Both turned out nice however I have to refine my scratch recipies a bit for my tastes. I had too much garlic in the sweet italian and too much thyme in my breakfast sausage.

HA