Brad's elk bourguignon w/ mashed cauliflower and parsnips.
Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most well liked of current trending meals in the world. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. They're fine and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something which I've loved my entire life.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- {Take of For the elk.
- {Make ready of elk roast.
- {Get of bacon.
- {Get of LG sweet onion.
- {Make ready of minced garlic.
- {Make ready of large basil leaves, chopped.
- {Prepare of Around 10 cups beef stock.
- {Get of good red wine, I use Cabernet Sauvignon.
- {Take of flour seasoned heavy w/ garlic salt, white pepper.
- {Make ready of Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
- {Take of For the mash.
- {Get of LG parsnips, peeled and cubed.
- {Take of small head cauliflower, chopped.
- {Get of milk.
- {Prepare of butter.
- {Make ready of Sea salt and black pepper.
- {Make ready of garlic, minced.
- {Take of Other ingredients.
- {Prepare of sourdough french baguette.
- {Prepare of Creme fraiche.
- {Take of Grated gruyere 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..
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