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
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)
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