How to Make Favorite Brad's elk bourguignon w/ mashed cauliflower and parsnips Very Easy

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

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

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

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