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We hope you got benefit from reading it, now let's go back to brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. To cook brad's elk bourguignon w/ mashed cauliflower and parsnips you only need 21 ingredients and 9 steps. Here is how you do that.

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

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

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..

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