Get a fatty pork shoulder, some lesser cuts of venison, a packet of Dee Dee's Italian Sausage mix (tipsychicken.com), a bunch of fresh fennel, some crumbled feta cheese, and Kalamata olives (plain black olives will do). Chop the fennel leaves and stalks in a food mixer. Now cube the pork and venison (at a ratio of between 1-to-1 and 1-to-2) and put in a bowl. Add some sausage-season mix and chopped fennel. (Just eyeball it.) Then run it all through the grinder and fry a little up to taste. Add season-mix or fennel as needed, and then mix in the feta cheese and chopped olives. Finally, stuff it into casings, cook it on the grill, and serve it over pasta with a Puttanesca sauce, topped with crumbled feta.