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…
- For the elk
- 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
- For the mash
- 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
- Other ingredients
- 1 loaf sourdough french baguette
- Creme fraiche
- Grated gruyere cheese
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.
Source: Read Full Article