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Elk and Deer fatties?

We have been gifted some Deer and Elk sausage, which is not normally a staple in St Louis eats (the elk, deer of course is more common).

I am surfing the net to find the right temp for them to be removed. I assume they can cook like any other fatties since sausage is cut with other things?? Or will it be much leaner and go much faster?

We have Elk burger - I assume that's chili making meat.

Does anyone have any experience with this?

Thanks -
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