Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
Mix seasonings together in a small bowl. Make sure your fennel is ground up. I used a coffee grinder, but you can use a spice grinder or mortar and pestle.
Grind the venison and pork through a coarse plate in your LEM Big Bite Grinder.
Mix the spices thoroughly into the meat with your hands, stand mixer, or meat mixer and then put back into the freezer for 10-30 minutes.
Clean your grinder and freeze any part of it that comes in contact with the meat.
Grind your meat again through a fine plate in your LEM Big Bite Grinder.
Mix the meat again thoroughly. You can add some water if you want to try to help the binding process.
This is a loose sausage so when it is sufficiently mixed you are done! You can vacuum seal the sausage or get straight to cooking! Enjoy!!