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

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few components. 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. Prepare For the elk
2. Prepare 4 lb elk roast
3. Get 6 slices bacon
4. Prepare 1 LG sweet onion
5. Get 4 cloves minced garlic
6. Take 12 large basil leaves, chopped
7. Prepare Around 10 cups beef stock
8. Get 1 bottle good red wine, I use Cabernet Sauvignon
9. Get 2 cups flour seasoned heavy w/ garlic salt, white pepper
10. Take 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. Make ready 1/4 cup milk
15. Take 2 tbs butter
16. Prepare to taste Sea salt and black pepper
17. Prepare 2 cloves garlic, minced
18. Make ready Other ingredients
19. Take 1 loaf sourdough french baguette
20. Take Creme fraiche
21. Take Grated gruyere cheese

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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