Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites. This time, I will 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 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 cook that.
The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Make ready For the elk
- Make ready 4 lb elk roast
- Take 6 slices bacon
- Get 1 LG sweet onion
- Prepare 4 cloves minced garlic
- Make ready 12 large basil leaves, chopped
- Prepare Around 10 cups beef stock
- Take 1 bottle good red wine, I use Cabernet Sauvignon
- Make ready 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Take Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Make ready For the mash
- Make ready 3 LG parsnips, peeled and cubed
- Make ready 1 small head cauliflower, chopped
- Take 1/4 cup milk
- Get 2 tbs butter
- Prepare to taste Sea salt and black pepper
- Make ready 2 cloves garlic, minced
- Make ready Other ingredients
- Make ready 1 loaf sourdough french baguette
- Get Creme fraiche
- Prepare 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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