For venison, I would avoid anything very structured, as venison has almost no fat to balance out the tannin. If the roast is a slow-long fall apart type of roast, you probably have more flexibility, if it's kind of rare, the texture is more like rare tuna than say beef or lamb. The kosher venison is almost for sure farm-raised and far less gamey than you may expect, but I think brambly-juicy wines like a Southern Rhone or a Zin would pair well. I would pair Syrah and Pinot with game and mutton and would choose one over the other based on how lean the meat is. The Coalition would probably be my current Shirah choice for venison because it's not particularly tannic and it has crazy aromatics.
If the sausage is spicy, I would avoid the wine and go for some good beer. A dark Belgian or a stout/porter would be my choice.
I like all red wine with a hearty soup.
My current wine picks for venison:
Four Gates Pinot (Binyo's terroir and Pinot work so well together)
Brobdingnagian Besomim (earlier Zin based vintages)
Brobdingangian Rogers Creek Syrah (can't remember what the tannins are like but it's super herbal, like bay leaf, Herb de Provence)
Brobdingangian Makom (spicy, Southern Rhone medium bodied styled wine)
Shirah The Coalition 2010