SEASONAL STARTERS These Venison Meatballs in Sherried Chutney Sauce are an excellent way to start off any fall party. (Photo courtesy of The Junior League of Houston)
From Stop and Smell the Rosemary
1½ pounds ground venison or lean ground beef
1 pound ground spicy sausage
1 cup light sour cream
1 jar (8 oz.) mango chutney
½ cup dry sherry
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.