Recipe courtesy of Robert Irvine
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Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 servings of 2 appetizers each
Level:
Easy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 servings of 2 appetizers each
Level:
Easy

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)

Directions

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.

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