Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites. For mine, I will make it a little 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.
Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Make ready For the elk
- Make ready 4 lb elk roast
- Take 6 slices bacon
- Prepare 1 LG sweet onion
- Prepare 4 cloves minced garlic
- Make ready 12 large basil leaves, chopped
- Make ready Around 10 cups beef stock
- Prepare 1 bottle good red wine, I use Cabernet Sauvignon
- Make ready 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Make ready Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Make ready For the mash
- Prepare 3 LG parsnips, peeled and cubed
- Take 1 small head cauliflower, chopped
- Get 1/4 cup milk
- Take 2 tbs butter
- Make ready to taste Sea salt and black pepper
- Make ready 2 cloves garlic, minced
- Prepare Other ingredients
- Prepare 1 loaf sourdough french baguette
- Take Creme fraiche
- Prepare Grated gruyere cheese
Here is how you achieve that. Ingredients of Simple bruschetta You need of extra virgin olive oil. It's of large Roma tomatoes, diced. You need of thinly sliced cilantro (or basil).
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.
It's of large Roma tomatoes, diced. You need of thinly sliced cilantro (or basil). A simple tutorial on how to make mashed cauliflower using frozen cauliflower. This comforting side dish is completely vegan, gluten-free, nightshade-free, Paleo, and AIP-friendly! Cauliflower is one of those crazy versatile foods that I actually severely dislike on its own.
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