Elephant Stew

Submitted by cheryl

"The kids should like reading this one...it's an adaptation of a recipe from a July 1968 cookbook that was published by the local newspaper. I bought it at a garage sale and was entertained for hours by the great sounding recipes and the sponsor's ads. A new gas range, $118; a new full size refrigerator with automatic defrosting! $168... Mary Ferris had submitted a version of this recipe."

 

• Ready In: 1608hrs
• Ingredients: 4
• Serves: 3500

ingredients

• 1 medium elephant
• 2 (50 gallon) containers broth
• 500 lbs assorted fresh vegetables, chopped
• 2 rabbits (optional)

directions

1. Cut elephant into bite-size pieces.
2. This takes about 2 months.
3. Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
4. Cook for a couple days.
5. If more are expected add the rabbits, but do this only if necessary.
6. Most people don't like to find hare in their stew.

Reviews

[~*Miss Diggy*~]

HAHAHA!!! Too funnny! Thanks for bringing a little humor in here, along with Miller! :)

 

[SpeechTeachMe]

I prefer the African elephant with only one rabbit. Two was a little much. Short hair rabbit tastes the best!! Ha Ha. That was the best thing I've read all day, thanks!!

 

[Rick B2]

Thought it was great...started it in June----ate it in Aug. I must say though....2 cloves of garlic (minced) did make a great difference!!!!

 

[mojolake]

I added 1/8 t. salt, a pinch of pepper, and 1 T. dry white wine. Adds a lot of flair to the recipe.

 

[AuntWoofieWoof]

This is too funny. However, you left out the beer. Elephant meat is tough ya know. Substitute some of the chicken broth with a case of beer. The beer will help to tenderize the elephant meat. Plus it will add a unique flavor to it. Thanks for the laugh.