This Maple-Braised Bison & Wild Greens recipe is a slow, intentional dish designed to pair with Heti’s Woodland Edge. Rooted in ingredients that have long sustained Indigenous communities across North America, this meal draws inspiration from traditional relationships with the land. These are ingredients that are taken with respect, balance, and care for what the land provides.

That same woodland sensibility carries through in this pairing. Rich bison, earthy mushrooms, and bitter greens are gently rounded by maple and forest herbs, creating a plate that mirrors Woodland Edge’s own botanical profile.

Bison offers a clean, hearty base with depth and warmth, while maple syrup brings subtle sweetness that rounds out its richness. Wild mushrooms and bitter greens echo woodland flavors, adding balance and texture without heaviness. Paired with Woodland Edge’s botanical profile, the meal feels cohesive earthy, slightly sweet, and grounding.

How to Make It:

Ingredients:

• 1 lb bison steak or roast

• Salt and freshly ground black pepper

• 2 tbsp sunflower oil or rendered animal fat

• 2 tbsp maple syrup

• ¼ cup mushroom stock or bone broth

• 1 clove garlic or leek, minced

• 1 sprig wild thyme or juniper

• 8 oz wild mushrooms, halved

• 1 cup dandelion greens or any bitter green, roughly chopped

• 1 cup asparagus or fiddlehead ferns, trimmed

• 1 cup nettles or spinach

• Salt to taste

• ¼ cup pistachios, toasted and roughly chopped

Directions:
Pat the bison dry and season with salt and pepper. Heat 1 tablespoon of oil or fat in a heavy pan over medium-high heat. Sear the bison on all sides until deeply browned, about 2–3 minutes per side.

Lower the heat and add maple syrup, mushroom stock, garlic or leek, and herbs. Spoon the braising liquid over the bison as it gently simmers for 4–6 minutes, allowing the sauce to reduce and glaze the meat. Remove from heat and let rest before slicing.

Toss mushrooms lightly with ½ tablespoon oil and roast at 400°F for 15–20 minutes, or sauté until golden and tender.

Warm the remaining oil in a wide pan over medium-low heat. Add bitter greens and other vegetables, sautéing gently until just wilted and tender, about 3–4 minutes. Season lightly with salt.

Layer the greens and mushrooms on a serving plate. Slice the bison and place on top. Finish with chopped pistachios and enjoy with a cold glass of Woodland Edge.