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Brad's elk bourguignon w/ mashed cauliflower and parsnips
Brad's elk bourguignon w/ mashed cauliflower and parsnips

Before you jump to Brad's elk bourguignon w/ mashed cauliflower and parsnips recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The cooking area is a good place to start saving energy by going a lot more green.

Even though it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. As soon as you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the highest energy savings by totally loading the dishwasher ahead of commencing a wash cycle. By cool drying or air drying the dishes instead of heat drying them, you can add to the amount of money you save.

The kitchen on its own provides you with many small methods by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. Typically, all it takes is a bit of common sense.

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 make brad's elk bourguignon w/ mashed cauliflower and parsnips you need 21 ingredients and 9 steps. Here is how you achieve it.

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