3or4 lbs cubed venison shoulder. 1" cubes
2 cups Bok Choy 1" lengths
1 Large Leek, 1" lengths
1 cup baby carrots, cut in half
1 cup celery1" lengths
2 red bell peppers, 1" lengths
2 yellow bell peppers, 1" lengths
2 orange bell peppers, 1" lengths
3 packages golden curry mix (S&B, Vermont Curry, or Knorr all work well)
2 tsp Rosemary
2 tsp thyme
1/2 tsp cayenne
1/2 tsp cumin
2 pkgs brown gravy mix
6 cups water
In the bottom of a stock pot brown the venison together with the leeks and celery.
Add water and curry mix and bring to a boil stirring constantly until curry mic disolves.
Add rest of ingredients except gravy mix and reduce heat to 2, stirring occaisionally.
Simmer for three hours to blend flavors and soften meat.
And brown gravy mix and bring to a boil again briefly to thicken.
Serve over rice
Rice.
Prepare seperately:
3 cups white rice,
2 cups of wehani rice
1 cup black wild american rice
1 1/2 cups vegetable orzo
1 cup of frozen peas
combine.
It's a teeny bit labor intensive, but I enjoy it and it serves large gatherings.
It won't freeze though.