Brad's elk bourguignon w/ mashed cauliflower and parsnips

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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.

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To begin with this particular recipe, we have to first prepare a few components. 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. Get For the elk
  2. Make ready 4 lb elk roast
  3. Get 6 slices bacon
  4. Take 1 LG sweet onion
  5. Prepare 4 cloves minced garlic
  6. Make ready 12 large basil leaves, chopped
  7. Take 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. Take Also seasoned w/ onion powder, steak seasoning, & smoked paprika
  11. Take 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. Make ready 2 tbs butter
  16. Take to taste Sea salt and black pepper
  17. Get 2 cloves garlic, minced
  18. Make ready Other ingredients
  19. Take 1 loaf sourdough french baguette
  20. Take 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).

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.

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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