Hi. New here. Been out hunting and shot some red deer, ( pest in NZ ) . We have minced what we need and frozen the minced meat for now. Previously we had a go at making some sausages, but when cooked the water came out, and they were quite dry. Does anyone have a favourite venison recipe that they are willing to share. We have 32mm hog skins. What is best hog, or sheep? The last skins we used were 36/38. This was part of the problem. They took a while to cook. Some were made with pork chops, and some with bacon. Nice flavour, but dry. Keen to make sausages and patties. We did get the butcher to make some, but they were too salty, and the meat was more like sausage paste.