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Elk is the best. Depending on whats in the bag, look for steaks, roasts for jerky or stew. I'd try to use as much of the meat as possible as just elk. Summer sausage pretty much all tastes the same. But there is nothing better than an elk steak.
Got hooked up with 20 pounds of elk meat by a friend of mine. Time to decide what type of sausage I’m gonna make, Bologna, summer, linked or sticks. View attachment 527307
Whatever you decide to make I'm in for seeing how it turns out.
I've made plenty of venison brats from whitetail deer meat where I go 80% pure venison grind and 20% pork back fat. I use the LEM's seasoning and they come out to be the best brats I've had anywhere in the world (but I haven't been to Germany to try em there).
I harvest, prep, and process my deer super well so they are the greatest tasting ever. Also I shoot mostly does and young spikes that trophy ranches want removed which means even better tasting meat!
Venison from well harvested, prepped, processed, and from animals that have been eating good sources of food always tastes like a slightly milder beef to me. So anything you like as a beef sausage (bologna for instance) would be good with venison meat and the proper fat selection (beef or pork).