Hello everybody, I hope you are having an incredible day today. 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. This time, I will make it a bit unique. This will be really delicious.
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 is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. 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 begin with this recipe, we must 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:
- Make ready For the elk
- Get 4 lb elk roast
- Prepare 6 slices bacon
- Take 1 LG sweet onion
- Take 4 cloves minced garlic
- Make ready 12 large basil leaves, chopped
- Take Around 10 cups beef stock
- Get 1 bottle good red wine, I use Cabernet Sauvignon
- Get 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Take Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Get For the mash
- Prepare 3 LG parsnips, peeled and cubed
- Make ready 1 small head cauliflower, chopped
- Make ready 1/4 cup milk
- Get 2 tbs butter
- Make ready to taste Sea salt and black pepper
- Make ready 2 cloves garlic, minced
- Take Other ingredients
- Prepare 1 loaf sourdough french baguette
- Take Creme fraiche
- Take Grated gruyere cheese
Shake off excess flour and reserve. Add the cauliflower rice and stir to combine. Mashed cauliflower is a great alternative to potatoes. Find recipes to try it with garlic, coconut milk, or cheese!
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.
Looking for a low-carb side dish? Mashed cauliflower is a great alternative to potatoes. Find recipes to try it with garlic, coconut milk, or cheese! In a large skillet heat olive oil over medium-high heat. Keep warm in the preheated oven while frying remaining fish.
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