Italian Venison Sausage

Venison

8 pounds deer meat; (all game fat removed)
2 pounds boneless picnics
3 tablespoons dextrose
1 tablespoon fresh ground pepper
3 ounces salt
3 tablespoons ground fennel
2 tablespoons crushed chilies
2 teaspoons  cayenne pepper
1 pint good Italian white wine
2 cups fine bread crumbs

Grinding and mixing: Cut all meat into small pieces( about 2-3") Remove glands and connective tissue Mix dry ingredients and whine with a cup of water and add to ground meat. If mixture seems dry add more water. Stuff mixture into 35-38 hog casing and freeze.