Red River Bison

By May, the pasture has finally given up pretending it's still winter. It happens late here. Central Utah sits high, and at our elevation, green-up doesn't arrive when the calendar says spring. It arrives in May. Sometimes the first week, sometimes the third, depending on what April decides to do with itself. The red cliffs north of us hold their color year-round, and in May the ground below them finally has something to match. The bison notice before we do. A May herd moves differently from...

Bison is rich, clean, and direct. Whatever you put next to it should follow the same logic, hearty enough to hold up, simple enough not to compete. Here's what works. Vegetables Root vegetables are the natural pairing. Carrots, sweet potatoes, and beets are roasted at high heat until the edges caramelize. The sweetness plays against the meat's depth without fighting it. Asparagus or Brussels sprouts on the grill work for the same reason: a little char, some texture, nothing complicated....

Bison has a flavor that beef doesn't, a little richer, a little cleaner, slightly sweeter. The worst thing you can do to it is bury it under a heavy sauce or an aggressive marinade. The best approach is to get out of the way. What Works Salt and pepper, applied generously, applied early. That's the foundation. From there: Garlic — fresh crushed or powder, either works Rosemary or thyme — both pair well, don't overdo it A little oil — olive or avocado for high-heat cooking; a pat of butter...