Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must 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 that.

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

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

I did a very simple preparation on this dish. I really wanted the flavor of the elk to shine. It's so tasty, you'll want to eat it straight out of the pot! Mashed Cauliflower made well is seriously tasty in its own right, not just the low carb cousin of rich, buttery mashed potato.

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.

Using very little liquid, your electric pressure cooker can whip up creamy mashed cauliflower in next to no time. Feel free to add additional Parmesan or any other shredded cheese you like. For a vegan version, use oil in place of butter, skip the cheese entirely, and stir in some nutritional yeast or ground chipotle at the end for additional. Add the cauliflower rice and stir to combine. A simple tutorial on how to make mashed cauliflower using frozen cauliflower.

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