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Brad's elk bourguignon w/ mashed cauliflower and parsnips
Brad's elk bourguignon w/ mashed cauliflower and parsnips

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

This roasted cauliflower & parsnip mash is a flavorful and simple seasonal side dish. Heat milk in a large pot over medium heat until warmed and just under a boil. It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft! In playing with alternative options I have found that parsnips and roasted garlic are the magic combination to take cauliflower mash to another level.

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