Brad's elk bourguignon w/ mashed cauliflower and parsnips

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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. Ingredients of Brad's elk bourguignon w/ mashed cauliflower and parsnips Prepare of For the elk.

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

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

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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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