Step-by-Step Guide to Prepare Ultimate Brad's elk bourguignon w/ mashed cauliflower and parsnips

Hey everyone, I hope you are 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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 can achieve it.

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

1. Take For the elk
2. Prepare elk roast
3. Get bacon
4. Get LG sweet onion
5. Take minced garlic
6. Get large basil leaves, chopped
7. Prepare Around 10 cups beef stock
8. Prepare good red wine, I use Cabernet Sauvignon
9. Get 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. Take LG parsnips, peeled and cubed
13. Get small head cauliflower, chopped
14. Prepare milk
15. Take butter
16. Prepare Sea salt and black pepper
17. Prepare garlic, minced
18. Take Other ingredients
19. Prepare sourdough french baguette
20. Take Creme fraiche
21. Make ready 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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