Here are a couple of recipes from a friend of mine.
Goose Mergeuz and Spicy Spanish Bean Casserole.
And Southern Fried Pheasant Breasts, with tyme, parmesan and home made bread crumbs.
His Mergeuz Recipe:
Lamb casings. For the meat (ought to be lamb) 1/2 and 1/2 pork shoulder and goose minced, add water, breadcrumbs, thyme, ground fennel seeds, smoked sweet and smoked spicy paprika and harissa paste (also added some carluccio's chilli pesto). Add red wine, madeira and fresh parsley and coriander and mince again then stuff into the sheep casings. salt & Pepper.