1 lb. ground venison
15 pcs. 1/2-inch cubed extra sharp cheddar cheese
15 frozen mini-filo dough pastry shells
Divide venison equally into 15 sections. Place a piece of cheese on each section and roll into a meatball. Place filo pastry in pastry cups on baking sheet. Place 1 stuffed meatball in each pastry shell. Top each meatball with honey mustard. Bake for 1 hour at 350ºF.
From—Completing the Hunt: Cooking Game with NAHC Members