Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look 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. Ingredients of Brad's elk bourguignon w/ mashed cauliflower and parsnips Prepare of For the elk.
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To get started with this particular 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:
- Make ready For the elk
- Prepare 4 lb elk roast
- Get 6 slices bacon
- Prepare 1 LG sweet onion
- Get 4 cloves minced garlic
- Get 12 large basil leaves, chopped
- Take Around 10 cups beef stock
- Take 1 bottle good red wine, I use Cabernet Sauvignon
- Prepare 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Get Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Prepare For the mash
- Make ready 3 LG parsnips, peeled and cubed
- Get 1 small head cauliflower, chopped
- Get 1/4 cup milk
- Get 2 tbs butter
- Take to taste Sea salt and black pepper
- Prepare 2 cloves garlic, minced
- Get Other ingredients
- Take 1 loaf sourdough french baguette
- Prepare Creme fraiche
- Get Grated gruyere cheese
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Instructions to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Chop bacon and fry off in a LG frying pan. Remove to a LG dutch oven.
- Meanwhile, cut elk roast into 1 inch cubes. Remove all silver skin, fat, or tendon.
- Mix flour and seasonings in a LG bowl.
- Fry onion and garlic in the bacon grease until sweated and translucent. Do not brown.
- Add the onion, garlic, basil, beef stock, and wine to the Dutch oven and bring to a boil.
- 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.
- Simmer the mixture for 1 1/2 to 2 hours uncovered. Stir often. This should reduce and thicken up nicely.
- 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.
- 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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