need some quick advice

[hotwine]

Duane, venison sausage might be at least a third pork. The ones I have made up in the fall consist of one third each venison, feral hog and beef. I've enjoyed a Pinot Noir with it (Maison Nicolas, available at Sun Harvest and HEB Marketplace for $8-$10), as well as a VdP Syrah, such as Les Jamelles, or a Rhone/Languedoc. If the sausage is smoked, try Le Vieille Ferme (Rhone), also available at Sun Harvest, HEB and at Gabriel's Liquor Stores; cheap. Look for an orange label with a drawing of a sheep.