Recipe: Appetizing Brad's elk bourguignon w/ mashed cauliflower and parsnips

Brad's elk bourguignon w/ mashed cauliflower and parsnips. Great recipe for Brad's elk bourguignon w/ mashed cauliflower and parsnips. I did a very simple preparation on this dish. I really wanted the flavor of the elk to shine.

I did a very simple preparation on this dish. I really wanted the flavor of the elk to shine. Brad's elk bourguignon w/ mashed cauliflower and parsnips step by step. You can cook Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook that.

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

1. It's of For the elk.
2. You need 4 lb of elk roast.
3. You need 6 slices of bacon.
4. It's 1 of LG sweet onion.
5. You need 4 cloves of minced garlic.
6. Prepare 12 of large basil leaves, chopped.
7. You need of Around 10 cups beef stock.
8. Prepare 1 bottle of good red wine, I use Cabernet Sauvignon.
9. Prepare 2 cups of flour seasoned heavy w/ garlic salt, white pepper.
10. It's of Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
11. Prepare of For the mash.
12. It's 3 of LG parsnips, peeled and cubed.
13. Prepare 1 of small head cauliflower, chopped.
14. It's 1/4 cup of milk.
15. You need 2 tbs of butter.
16. You need to taste of Sea salt and black pepper.
17. It's 2 cloves of garlic, minced.
18. Prepare of Other ingredients.
19. You need 1 loaf of sourdough french baguette.
20. You need of Creme fraiche.
21. You need of Grated gruyere cheese.

Chop bacon and fry off in a LG frying pan. Remove to a LG dutch oven. Remove all silver skin, fat, or tendon. Mix flour and seasonings in a LG bowl.

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

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..

Fry onion and garlic in the bacon grease until sweated and translucent. Brad's elk bourguignon w/ mashed cauliflower and parsnips. I did a very simple preparation on this dish. Forest Pie, Elk Version is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy.