Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going 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.
Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I have loved my whole life.
To begin with this recipe, we have to 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 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
- Prepare 6 slices bacon
- Prepare 1 LG sweet onion
- Make ready 4 cloves minced garlic
- Get 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
- Get Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Make ready For the mash
- Make ready 3 LG parsnips, peeled and cubed
- Make ready 1 small head cauliflower, chopped
- Prepare 1/4 cup milk
- Make ready 2 tbs butter
- Get to taste Sea salt and black pepper
- Prepare 2 cloves garlic, minced
- Take Other ingredients
- Prepare 1 loaf sourdough french baguette
- Get Creme fraiche
- Get 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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