- 1 pound ground venison
- 1 pound Bob Evans (or other) hot and spicy sausage
- 1 pound Velveeta cheese, cubed
- 1 loaf cocktail rye bread
In large skillet, brown the venison and sausage, drain. Add cubed Velveeta and cook on low heat until melted. Arrange cocktail rye slices on an ungreased baking sheet. Spoon about 2 tablespoons of meat and cheese mixture onto each rye slice. Broil for about 5 minutes or until the rye is toasting and the mixture sets with a slight crust forming. Serve warm.