Bison stew warms our bellies on the coldest of days. While winter recedes and spring emerges across most of the northern hemisphere in the high country, it continues to snow. Spring doesn't show her face until early June. I did see my first purple-flanked crocus emerge from the earth a few days ago, though crusty ice still clung to its petals and sharp, green leaves. Winter doesn't leave the mountains quite so easily.
So while spring dances in blossoms and green across much of the country, we settle inside for the cold, snow, mud and wind that marks off-season in the mountains. We rely on warming foods, heavy and robust, like thick Bison Stew. Bison is a lovely meat, like beef, only stronger, saltier and more pronounced. I like to pair it with other robust flavors - tomato, red wine, thyme, rosemary and sweet bay.