Hot Italian Sausage "Venison" - cooking recipe

Ingredients

2 lbs ground venison
2 lbs ground pork
3 1/2 teaspoons garlic, minced
4 1/2 teaspoons salt
7 teaspoons fennel seeds
1 1/4 teaspoons cayenne pepper
3 1/4 teaspoons red pepper flakes
7 teaspoons ground black pepper
1/4 cup cold water

Preparation

Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.