What to Serve with Bison

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.

Grains and Starch

Wild rice, farro, quinoa, or simple mashed potatoes. All good. The grain route keeps the meal clean; mashed potatoes make it a proper dinner. Your call.

Avoid anything that's going to try to take over the plate. Bison is the main event. Sides should know their place.

Greens

A sharp, simple salad — arugula with vinaigrette or mixed greens with lemon and olive oil — cuts through the richness and adds some contrast. This matters more if you're serving a fattier cut or a braise.

Leftovers

Bison reheats decently if you add a splash of broth or a small amount of butter to keep it from drying out. From there, leftovers work well in:

• Tacos or burritos

• Grain bowls

• Steak and eggs for breakfast

• A salad with crumbled blue cheese and balsamic

The meat is good enough that the second meal is usually as good as the first.

Order from the ranch at redriverbison.co