I've been making sausage for years, I usually make around 100 lbs of traditional pork italian sausage every year, I've tried a number of different venison recipies over the last few years.

I always use the coarse disk when grinding venison, otherwise if you grind it too fine, it can come out a little mushy. The trick that I've found is to use spices that complement venison, not overpower it. It can be a bit tricky, but well worth it when you find the right recipe. Here's two of my favorites...scale as you see fit.

Country Sausage - This can either be stuffed into casings or made into patties or even meatballs.
5 lbs venison
1 lb pork fat
2 cups fresh breadcrumbs
2 tablespoons kosher or coarse salt
2 teaspoons ground black pepper (medium grind)
2 teaspoons dried sage
2 teaspoons dried thyme
4 teaspoons grated lemon zest
1/2 cup dry white wine

Herb Sausage - This is one of my favorites, and you must use fresh herbs, otherwise the measurements are all off. That and it's not as good.

1.5 lbs venison
1 lb pork shoulder
1/2 lb pork fat
1 tablespoon kosher salt
1 teaspoon black pepper
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh herbs (I use basil, chives, marjoram, sage, savory and thyme; but you can also use cilantro, tarragon, oregano, just about anything) in any combination you want.
5 cloves garlic, minced
1/2 cup dry red wine

Enjoy!