North what twilliams said was spot on. Make sure you are leaving dampers open for that first hour and when you are using wild game you should use Sure Gel meat binder. This will help keep everything where it is supposed to be and prevent it from fatting out.
Your process looks good for everything you have listed. I would point out that you should mix a lot! You are trying to get the fat to mix in with your meat as well as get your meat to extract the proteins so it is really really sticky. For a 12.5 lb batch you can use 1 qt of water or 3/4, the 1 quart might take a little longer to cook. Since you are having a specific problem I would recommend that you use the 3/4. Then if this is a little dryer than you would like you can increase that up to 1 qt.
Im guessing that adding the extra water while mixing was your main issue. Mixing is supposed to be tough and the closer you get to it being mixed enough it will get tougher and tougher. Try it with just the 3/4 qt and see how it goes!