In a large heavy-bottom pot or Dutch oven over high heat, melt three tablespoons of the butter until frothy. Add the bison stew meat. Sear until just browned, about 8-10 minutes - it’s okay if a few pieces are still slightly pink. Remove from the pot and drain. Do not rinse the meat. Wipe the pot clean.

Return the pot to a high heat and add the remaining butter. Sauté the squash until lightly browned, about 4-5 minutes. Then add the hominy, mushrooms, celery, shallot, and garlic. Continue to saute until the garlic is fragrant and the shallot is tender, about 5-6 more minutes.

Pour the maple syrup over the vegetables and stir well to coat. Season the contents of the pot with salt and pepper to taste.

Stir in the wild rice until it is well combined. Add the whole carrots and return the bison meat to the pot. Pour in the broth.

Bring the pot to a rolling bubble, then cover and reduce the heat to medium. Simmer for 45 minutes, stirring occasionally to prevent burning. Cook until the rice is tender and not overly chewy (wild rice will naturally have more ‘chew’ than white rice).

Stir and reduce the heat to low. Add the spinach and stir it into the hot stew until it is wilted, about 2-3 minutes. Remove from heat. Serve with crusty bread and enjoy!