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Brad's elk bourguignon w/ mashed cauliflower and parsnips

We hope you got benefit from reading it, now let's go back to brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. You can cook brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook that.

To cook an extraordinary Brad's elk bourguignon w/ mashed cauliflower and parsnips, here are the components required:

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

After readying the ingridients, now you are ready to prepare your 5-star Brad's elk bourguignon w/ mashed cauliflower and parsnips by following the guidances below:

  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..

Creamy cauliflower and parsnips combine with red potatoes and are topped with savory mushroom thyme gravy. DIRECTIONS Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil. Drain the cauliflower and parsnips and put into a blender. too much parsnip for us, DH complained about parsnips and horseradish taste. Parsnip & cauliflower mash. by Jenny Chandler.

Recipe : Brad's elk bourguignon w/ mashed cauliflower and parsnips

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