You could make a summer sausage that requires no refrigeration.  Here's a recipe from the web:

Venison Summer Sausage
15 pounds venison
10 pounds 50/50 pork trimming
2/3 cup salt
1½ tablespoons cure
2½ tablespoons mustard seed
½ cup black pepper
½ cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder

Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. Mix in remainder of spices, regrind and stuff in 3-inch fibrous casings. Smoke at 140°F for 2 hours; raise temperature to 160 °F for 2 hours, and finish product at 170 °F until internal temperature reaches 155 °F. NOTE: Can substitute lamb or beef for the venison.