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

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We hope you got insight from reading it, now let's go back to brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. You can have brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you achieve that.

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

1. Prepare of For the elk.
2. Get of elk roast.
3. Use of bacon.
4. Use of LG sweet onion.
5. Take of minced garlic.
6. Get of large basil leaves, chopped.
7. Use of Around 10 cups beef stock.
8. Get of good red wine, I use Cabernet Sauvignon.
9. You need of flour seasoned heavy w/ garlic salt, white pepper.
10. Get of Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
11. Use of For the mash.
12. Get of LG parsnips, peeled and cubed.
13. Use of small head cauliflower, chopped.
14. Provide of milk.
15. Take of butter.
16. Take of Sea salt and black pepper.
17. Take of garlic, minced.
18. Provide of Other ingredients.
19. Prepare of sourdough french baguette.
20. Prepare of Creme fraiche.
21. Take of 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..

How to get fluffy mashed cauliflower parsnips: Be sure to fully drain the cauliflower and parsnips before mashing. Add the milk a little bit at a time. Parsnip & cauliflower mash. by Jenny Chandler. A veggie side dish that delivers on flavour. Mashed cauliflower that's super easy, delicious, healthy, low-carb and flavorful.

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