Ingredients

• 1 pound ground venison
• 2 teaspoons curry powder
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons fresh parsley leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 2 eggs
• Salt and freshly ground black pepper
• 16 sun-dried tomato phyllo cups (available at gourmet stores)
• 1 jar chutney (approximately 8 ounces) (recommended: Major Grey's)

Instructions

1. Preheat oven to 350 degrees F. Mix together venison, curry powder, onion, garlic, parsley, rosemary and eggs. Roll into small cocktail-sized meatballs. Place on a baking sheet, and bake in oven until brown and cooked through, about 20 to 25 minutes. Let rest. Take sun-dried phyllo cups, spoon chutney into each cup, place meatball on top and serve.