Combine ground black pepper and fennel with the remaining dry spices in a bowl and mix together. Pour spice mixture and remaining ingredients onto the ground pork. Mix by hand until evenly distributed. For the best flavor, allow the sausage mixture to sit overnight in the fridge.
Use a ratio of 30% pork to 70% venison for best flavor. Use a pork shoulder or a pork butt instead of pork fat. It will be healthier and will provide better flavor. The amount of crushed red pepper flakes will determine how mild or hot the sausage is. Use about 3 tablespoon for hot Italian venison sausage.
For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. Heat a large sauté pan over medium-high heat. Add a glug of olive oil and, once hot, toss in the yellow onions.
Like our Texas Hot Links and Brats, we prefer a 50/50 blend of venison to pork butt or shoulder for the texture, but blend yours however you like. The higher the percentage of venison, the drier the finished sausage will be. Serve the simmered sausage and sauce over pasta.