1 cup dry jasmine rice
2 cups water
1 pound ground venison
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
1/2 teaspoon Worcestershire sauce
In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
In a skillet over medium heat, cook and stir the ground venison until evenly browned. Drain, and set aside.
Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
Return the venison to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.