Brad's elk bourguignon w/ mashed cauliflower and parsnips

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.