Brad's elk bourguignon w/ mashed cauliflower and parsnips

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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

To begin with this recipe, we have to first prepare a few ingredients. You can cook brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook it.

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

Here is how you achieve that. Ingredients of Simple bruschetta You need of extra virgin olive oil. It's of large Roma tomatoes, diced. You need of thinly sliced cilantro (or basil).

Instructions 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.

It's of large Roma tomatoes, diced. You need of thinly sliced cilantro (or basil). Wait until it's time to mash before you add other flavorings. Toss the cauliflower, olive oil, salt and pepper together until the cauliflower is nicely coated, but not swimming in oil. There should be a nice sheen to each piece, and if you see any dry patches, add a little more oil.

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