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Source: Stop and Smell the Rosemary

Venison Meatballs in Chutney Sauce
These are not your ordinary meatballs!
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Serves: varies
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 1/2 pounds ground venison
1 pound ground spicy sausage
flour
1 cup light sour cream
1 jar (8 ounces) mango chutney, chopped
1/2 cup dry sherry




Combine venison and sausage. Roll venison mixture into 1 1/2-inch meatballs. Roll in flour to lightly coat. Saute meatballs in a nonstick skillet over medium-high heat until cooked. Drain.

Combine sour cream, chutney, and sherry in a saucepan over medium heat. Stir until blended. Add meatballs and heat thoroughly. Sauce may be thinned with extra sherry. Serve warm in a chafing dish.


May substitute ground round for the venison.


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