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Japanese style curry with bison.

2.5 lbs bison round, onions, carrot, garlic, ginger, potatoes, avocado oil (high heat oil, to 500F before smoking). Cloves, 'curry' spice, fresh ground pepper, about half a gallon of water, tumeric and a fiery dusting of a super hot Indian chili powder-- procured in London-- for all of 99p.

Store bought 'Vermont' curry roux, as they call it. No idea what Vermont has to do with it, but whatever. Kind of like a bullion cube. Heat-- and a complex one at that, not pure fire-- from that stuff'd make a Mexican jealous.