In large skillet (5 qt. recommended), brown the venison and sausage, drain. Add cubed Velveeta to meat and cook on low heat until melted. Arrange cocktail rye slices on an ungreased baking sheet. Spoon about 2 Tbsp. of meat and cheese mixture onto each rye slice. Broil for about 5 minutes or until the rye is toasted and the mixture sets with a slight crust forming. Serve warm.