Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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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.
To begin with this recipe, we have to first prepare a few ingredients. You can have brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Take For the elk
- Get 4 lb elk roast
- Take 6 slices bacon
- Take 1 LG sweet onion
- Get 4 cloves minced garlic
- Take 12 large basil leaves, chopped
- Get Around 10 cups beef stock
- Make ready 1 bottle good red wine, I use Cabernet Sauvignon
- Make ready 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Prepare Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Take For the mash
- Take 3 LG parsnips, peeled and cubed
- Prepare 1 small head cauliflower, chopped
- Prepare 1/4 cup milk
- Prepare 2 tbs butter
- Prepare to taste Sea salt and black pepper
- Get 2 cloves garlic, minced
- Prepare Other ingredients
- Prepare 1 loaf sourdough french baguette
- Take 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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So that is going to wrap it up for this exceptional food brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
