To curry him, you take a pound of his ground meat. He might not let you, so it is advisable to kill him beforehand. (Obviously we are knee deep into my non vegan days right now). He has a nice lean meat that is considered very healthy. If you live in Northern Canada, any small butcher shop will have bison meat already packaged for sale. Heat oil in a skillet on medium, brown the meat, and then add 1 cup of water in which you dump the following: 2 TBSP oil (grapeseed is good, olive is not), 1 tbsp curry powder (I get it from the Indian shops in Vancouver, so it's hot), salt, pepper, some Worscheshire sauce (sp?) and one teaspoon white vinegar, as well as (very important) South African Mrs Balls Peach Chutney, a large dollop. Can substitute any other chutney, or simply some apricot jam, but it is not as good, however it works. Then I add cubed potatoes or yams, and cubed carrots, and I let it simmer until soft and fragrant. Serve over rice or quinoa.
Delicious. Same recipe works well with beef and turkey, but we use mostly wild meat, so elk and moose and deer more often, it takes away the gamey taste.