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

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must 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. Get For the elk
  2. Make ready 4 lb elk roast
  3. Take 6 slices bacon
  4. Take 1 LG sweet onion
  5. Take 4 cloves minced garlic
  6. Take 12 large basil leaves, chopped
  7. Prepare Around 10 cups beef stock
  8. Make ready 1 bottle good red wine, I use Cabernet Sauvignon
  9. Take 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. Prepare 3 LG parsnips, peeled and cubed
  13. Take 1 small head cauliflower, chopped
  14. Take 1⁄4 cup milk
  15. Make ready 2 tbs butter
  16. Get to taste Sea salt and black pepper
  17. Prepare 2 cloves garlic, minced
  18. Get Other ingredients
  19. Take 1 loaf sourdough french baguette
  20. Take Creme fraiche
  21. Take 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). A simple tutorial on how to make mashed cauliflower using frozen cauliflower. This comforting side dish is completely vegan, gluten-free, nightshade-free, Paleo, and AIP-friendly! Cauliflower is one of those crazy versatile foods that I actually severely dislike on its own.

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