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

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Consider eating almonds if you don’t are afflicted by nut allergies. As an all-in-one energy booster, almonds offer you many health benefits. Almonds really are a natural source of B vitamins together with other vitamins and minerals. Almonds, like turkey, come with the enzyme tryptophan which may often cause you to be sleepy. Nevertheless, you will not need a nap after eating almonds. Instead they will just help your muscles and digestive tract relax while also helping you feel less burned out. Your emotional state can sometimes be lifted by just eating almonds.

You will not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. You can have brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you do it.

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