Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is 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 is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook that.

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

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

I did a very simple preparation on this dish. I really wanted the flavor of the elk to shine. It's creamy and rich, yet light and ethereal on the tongue. The mouthfeel is so much lighter than regular potatoes, which can be gummy or heavy.

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.

I mean, mashed potatoes are delicious AF, lets not lie to ourselves. But the textural difference between cauliflower and potatoes. Mashed cauliflower is a great alternative to potatoes. Find recipes to try it with garlic, coconut milk, or cheese! Looking for a low-carb side dish?

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