Here's my recipe for Italian Sausage-- I got it from one of the Frugal
Gourmet TV shows-- he made it with pork.  I've tried it with antelope
meat or deer meat.  Excellent every time!!

Seasonings for 4 pounds ground meat (I get it ground with 2/3 game
scraps 1/3 pork suet)

    1 Tablespoon fennel seed, freshly ground- (I just put all dry spices
in the blender and whirl for a while)
    3 Bay leaves, crushed (I've left this out before, and it's still
good)
    3-4 Tablespoons minced parsley, fresh or dried
    5 cloves fresh garlic minced
    1/2 Tablespoon red pepper flakes (more or less depending on taste)
    3 teaspoons salt
    3 Tablespoons freshly ground black pepper

May add: (non-paleo... I've made it without these and it's very good,
these just add a different flavor, but are not needed)
    1/2- 1 cup grated parmesan cheese
    3/4 cup dry red wine

Mix all together and refrigerate 24 hours before cooking so that flavors
will blend.  May use as bulk sausage or, if you happen to have a sausage
casing machine, you could make links (I haven't been that ambitious)

We like to use this in spaghetti sauce, or it's great cooked up by
itself for a main dish.

I also make regular breakfast sausage with deer meat, but I don't have a
recipe.  I use Morton Sausage Seasoning.  I think that it's 99.9% paleo
(has salt, sage, coriander and afew other spices), except for it also
lists dextrose as an ingredient-- the seasoning doesn't taste sweet, so
I consider it to be a very small amount.  We like it, anyway.

These are good seasonings for any type of meat-- with the game meat,
remember that it is very lean so you have to add other fat.  The flavor
is different with beef fat.  We like the pork suet for sausage.

Enjoy...

Julie