Combine the dried spices in a mason jar, cover with a lid, and shake until well mixed. Place the ground venison in a large, large metal bowl.

Add approximately half the seasoning mix, sprinkling it evenly. Add half of the lard, adding it by about a half of a tablespoon at a time to help disperse it. Mix by hand until well combined. Add remaining seasoning mix and lard in a similar fashion and mix again.

From here, you can package it in one pound packages in quart freezer bags to be frozen as bulk sausage.

Alternatively, a regular mouth canning lid and ring make a perfect mold for forming 2 ounce patties.

If you choose to go the patty route, I recommend lining a rimmed baking sheet with parchment or wax paper. Place the patties on the paper, possibly layering them as needed. Par-freeze the patties and once frozen, remove and place in freezer safe containers or bags in the amount you care to have them.