Brad's elk bourguignon w/ mashed cauliflower and parsnips

Name: Brad's elk bourguignon w/ mashed cauliflower and parsnips
Cuisine: American
Ingredients: 4 lb elk roast; 6 slices bacon; 1 LG sweet onion; 4 cloves minced garlic; 12 large basil leaves, chopped; Around 10 cups beef stock; 1 bottle good red wine, I use Cabernet Sauvignon; 2 cups flour seasoned heavy w/ garlic salt, white pepper; Also seasoned w/ onion powder, steak seasoning, & smoked paprika; 3 LG parsnips, peeled and cubed; 1 small head cauliflower, chopped; 1/4 cup milk; 2 tbs butter; to taste Sea salt and black pepper; 2 cloves garlic, minced; 1 loaf sourdough french baguette; Creme fraiche; Grated gruyere cheese

wingmaster835 @wingmaster

Sequim Washington

I did a very simple preparation on this dish. I really wanted the flavor of the elk to shine. And it did. Everyone had seconds. And a couple had thirds...

wingmaster835 @wingmaster

Sequim Washington

I did a very simple preparation on this dish. I really wanted the flavor of the elk to shine. And it did. Everyone had seconds. And a couple had thirds...

Saved

Ingredients

For the elk
4 lbelk roast
6 slicesbacon
1LG sweet onion
4 clovesminced garlic
12large basil leaves, chopped
Around 10 cups beef stock
1 bottlegood red wine, I use Cabernet Sauvignon
2 cupsflour seasoned heavy w/ garlic salt, white pepper
Also seasoned w/ onion powder, steak seasoning, & smoked paprika
For the mash
3LG parsnips, peeled and cubed
1small head cauliflower, chopped
1/4 cupmilk
2 tbsbutter
to tasteSea salt and black pepper
2 clovesgarlic, minced
Other ingredients
1 loafsourdough french baguette
Creme fraiche
Grated gruyere cheese

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Steps

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.

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Cooksnaps

Saved

wingmaster835 @wingmaster

on May 18, 2019 20:36

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.