Senate Passes Bipartisan Resolution; America Celebrates a National Icon on November 2nd
WASHINGTON (OCTOBER 30, 2013) – The Wildlife Conservation Society, Intertribal Buffalo Council, National Bison Association, and dozens of bison-friendly businesses and groups around the country are celebrating the second annual National Bison Day on Saturday, November 2. The U.S. Senate passed a resolution on October 29 that officially recognizes National Bison Day for the historical, economic, ecological and cultural contributions of bison across the American landscape.
At a time when Congress appears at its most divided, Senators of both parties came together to pass the National Bison Day Resolution by unanimous consent. Sens. Michael Enzi (R-WY) and Tim Johnson (D-SD) led a group of 24 co-sponsors, 13 Republicans and 10 Democrats, who helped push the resolution to full passage.
3/4 pound assorted mushrooms, trimmed and halved (1/4 part trompettes de la mort, 1/4 part chanterelles, and 1/2 part cremini)
Small handful chopped fresh parsley leaves
Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook’s Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes.
Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley.
When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.