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.