Easiest Way to Make Perfect Brad's elk bourguignon w/ mashed cauliflower and parsnips

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to 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 that.

The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:

1. Take 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. Prepare 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. Get Also seasoned w/ onion powder, steak seasoning, & smoked paprika
11. Prepare For the mash
12. Make ready 3 LG parsnips, peeled and cubed
13. Get 1 small head cauliflower, chopped
14. Get 1/4 cup milk
15. Take 2 tbs butter
16. Make ready to taste Sea salt and black pepper
17. Prepare 2 cloves garlic, minced
18. Prepare Other ingredients
19. Take 1 loaf sourdough french baguette
20. Take Creme fraiche
21. Take Grated gruyere cheese

Instructions 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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