Combine venison and sausage. Roll venison mixture into 1½-inch meatballs. Roll in flour to lightly coat. Sauté 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. Makes 75 cocktail meatballs.