Brad's elk bourguignon w/ mashed cauliflower and parsnips. 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.
See great recipes for Brad's elk bourguignon w/ mashed cauliflower and parsnips too! See great recipes for Brad's elk bourguignon w/ mashed cauliflower and parsnips too!. When you're serving a beef roast, you want a side dish with flavor that will stand up to the meat, but won't overpower it. You can have Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Brad's elk bourguignon w/ mashed cauliflower and parsnips
You need of For the elk.
Prepare 4 lb of each roast.
You need 6 slices of bacon.
It’s 1 of LG sweet onion.
It’s 4 cloves of minced garlic.
It’s 12 of large basil leaves, chopped.
It’s of Around 10 cups beef stock.
Prepare 1 bottle of good red wine, I use Cabernet Sauvignon.
It’s 2 cups of flour seasoned heavy w/ garlic salt, white pepper.
You need of Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
You need of For the mash.
It’s 3 of LG parsnips, peeled and cubed.
You need 1 of small head cauliflower, chopped.
You need 1/4 cup of milk.
Prepare 2 tbs of butter.
Prepare to taste of Sea salt and black pepper.
You need 2 cloves of garlic, minced.
It’s of Other ingredients.
It’s 1 loaf of sourdough french baguette.
You need of Creme fraiche.
Prepare of Grated gruyere cheese.
Heat the olive oil in a large Dutch oven. In a Dutch oven, heat oil over medium heat. Brussels sprouts in various preps as noted would be good – very classic English roast dinner. I also always like a simple spinach with roast beef or steak – sauteed in olive oil with garlic, salt and a pinch of crushed red pepper flakes, maybe a squeeze of lemon, to cut the meal's richness.
Brad's elk bourguignon w/ mashed cauliflower and parsnips step by step
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..
The perfect accompaniment to this oven pot roast is mashed cauliflower mixed with aged cheddar cheese. It 's a delicious low carb meal the whole family loves. Pat the beef dry and season with the salt and pepper. Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.
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