Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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. Brad's elk bourguignon w/ mashed cauliflower and parsnips.
To get started with this recipe, we must 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 can achieve it.
The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Prepare For the elk
- Get 4 lb elk roast
- Prepare 6 slices bacon
- Make ready 1 LG sweet onion
- Take 4 cloves minced garlic
- Get 12 large basil leaves, chopped
- Take Around 10 cups beef stock
- Prepare 1 bottle good red wine, I use Cabernet Sauvignon
- Get 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Make ready Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Prepare For the mash
- Take 3 LG parsnips, peeled and cubed
- Get 1 small head cauliflower, chopped
- Prepare 1/4 cup milk
- Prepare 2 tbs butter
- Get to taste Sea salt and black pepper
- Prepare 2 cloves garlic, minced
- Get Other ingredients
- Take 1 loaf sourdough french baguette
- Get Creme fraiche
- Take Grated gruyere cheese
Chop bacon and fry off in a LG frying pan. Remove to a LG dutch oven. Remove all silver skin, fat, or tendon. Mix flour and seasonings in a LG bowl.
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.
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. Brad's elk bourguignon w/ mashed cauliflower and parsnips. This blend of parsnip & cauliflower mash does taste like it should: it has a slight sweetness from the parsnips that comes through.
So that is going to wrap it up with this exceptional food brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
