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Brad's elk bourguignon w/ mashed cauliflower and parsnips
Brad's elk bourguignon w/ mashed cauliflower and parsnips

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We hope you got insight from reading it, now let’s go back to brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. To make brad's elk bourguignon w/ mashed cauliflower and parsnips you only need 21 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
  1. Provide For the elk
  2. Provide 4 lb elk roast
  3. You need 6 slices bacon
  4. Take 1 LG sweet onion
  5. Take 4 cloves minced garlic
  6. You need 12 large basil leaves, chopped
  7. Use Around 10 cups beef stock
  8. Use 1 bottle good red wine, I use Cabernet Sauvignon
  9. Prepare 2 cups flour seasoned heavy w/ garlic salt, white pepper
  10. Provide Also seasoned w/ onion powder, steak seasoning, & smoked paprika
  11. Prepare For the mash
  12. You need 3 LG parsnips, peeled and cubed
  13. You need 1 small head cauliflower, chopped
  14. You need 1/4 cup milk
  15. Take 2 tbs butter
  16. Provide to taste Sea salt and black pepper
  17. Prepare 2 cloves garlic, minced
  18. Provide Other ingredients
  19. Get 1 loaf sourdough french baguette
  20. You need Creme fraiche
  21. Prepare Grated gruyere cheese
Steps to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
  1. Chop bacon and fry off in a LG frying pan. Remove to a LG dutch oven.
  2. Meanwhile, cut elk roast into 1 inch cubes. Remove all silver skin, fat, or tendon.
  3. Mix flour and seasonings in a LG bowl.
  4. Fry onion and garlic in the bacon grease until sweated and translucent. Do not brown.
  5. Add the onion, garlic, basil, beef stock, and wine to the Dutch oven and bring to a boil.
  6. Add oil to the bacon fat. Roll elk in flour. Knock off excess flour and fry in batches. Add to dutch oven when done. In between batches remove flour from pan and add a little oil.
  7. Simmer the mixture for 1 1/2 to 2 hours uncovered. Stir often. This should reduce and thicken up nicely.
  8. Meanwhile add parsnips and cauliflower to a saucepot. Just cover with water. Bring to a simmer and cook until just tender. Drain water. Add rest of parsnip ingredients and mash until smooth, but slightly chunky.
  9. When sauce thickens and elk is tender, slice baguette on a bias. Butter and slightly toast. Spread creme fraiche over baguette. Sprinkle with cheese. Cover with elk and sauce. Serve parsnips on the side. Serve immediately. Enjoy.

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