11 Exotic Brad's elk bourguignon w/ mashed cauliflower and parsnips delicious and handy!

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Brad's elk bourguignon w/ mashed cauliflower and parsnips.. Brad's garlic parmesan mashed cauliflower. lg head cauliflower, minced garlic, grated parmesan, granulated chicken bouillon, sea. Brad's elk bourguignon w/ mashed cauliflower and parsnips.

Prepare For the elk.
Provide elk roast.
You need to prepare bacon.
Use LG sweet onion.
Use minced garlic.
You need to prepare large basil leaves, chopped.
You need to prepare Around 10 cups beef stock.
Use good red wine, I use Cabernet Sauvignon.
You need to prepare flour seasoned heavy w/ garlic salt, white pepper.
Prepare Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
Provide For the mash.
You need LG parsnips, peeled and cubed.
Use small head cauliflower, chopped.
Use milk.
You need butter.
Provide Sea salt and black pepper.
Use garlic, minced.
You need Other ingredients.
Use sourdough french baguette.
Use Creme fraiche.
Prepare Grated gruyere cheese.

Short Tips:

When saving active ingredients that you will certainly use for food preparation it is a good habit to stock them in huge quantities and freeze them in plastic bags. This will certainly make preparing food simpler and faster. As an example, when preparing veggies, you can simply draw them out of the fridge freezer as well as simply steam them.

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..

Mashed Cauliflower made well is seriously tasty in its own right, not just the low carb cousin of rich, buttery mashed potato. Add the cauliflower rice and stir to combine. Simple - because this really is the BEST Mashed Cauliflower recipe Ever! I've tried several different recipes for mashed cauliflower and they all fell short in one way or another. Sometimes it's the texture that messes them up, sometimes it's the flavor.

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