Elephant Stew

mommabear

mommabear

CGN frequent flyer
Rating - 100%
6   0   0
Location
Toronto
1 Elephant ( medium size)
2 Rabbits ( optional)
salt
pepper

Cut the elephant into small bite size pieces(this should take about 2 months)
Add enough brown gravy to cover
Cook over Kerosene fire at 465 degrees for about 4 weeks
This will serve3,800 people
If more people are expected, the two rabbits may be added. However, most people do not like hare in their stew :D :runaway:
 
Mommabear:You have made an error here, common to most nyophyte elephant cooks, in that you are trying to stew your elephant. :runaway:
The only way to do it properly cook it is to BBQ it. Whole. On a spit.:eek:
You sear it first over a very hot fire, then reduce the heat by allowing the logs to burn off, adding only small amounts of green wood, mixed with dry to keep things going slowly.:dancingbanana:
The initial searing captures all the subtle flavours and juices and makes for a juicier finished product.:evil:
I baste mine at the end with my secret sauce, made from pureed rabbit.:wave:
 
1 elephant
50 lbs salt
25 lbs pepper
2 tonnes of green banana leaves
2 tonnes of wood
1 large excavator

Dig hole large enough to bury wood and elephant.
Put wood in hole, light on fire
Add lots of large water smoothed rocks to retain heat.
Burn down to bed of coals.
Insert a meat thermometer into the rump.
Season elephant with salt and pepper and wrap in wet banana leaves.
Place elephant on coals with excavator.
Backfill hole with excavator and tamp gently.
Leave for 24 to 48 hours.
Remove backfill and check meat thermometer, 160F = medium
Remove elephant from hole and allow to rest for an hour.
Carve and serve with a nice Shiraz, some rosemary and garlic roasted vegetables and some homemade horseradish.

Serves a village or two.
 
My recipe is an upscaled version of the method that villagers in the highlands of Papua New Guinea use to roast whole pigs for traditional Muu-muu's or celebration feasts.

The pigs are all infested with parasites and other diseases. Sometimes you get piece that's half-raw! Oh the joys of international travel.
 
geologist said:
My recipe is an upscaled version of the method that villagers in the highlands of Papua New Guinea use to roast whole pigs for traditional Muu-muu's or celebration feasts.

The pigs are all infested with parasites and other diseases. Sometimes you get piece that's half-raw! Oh the joys of international travel.
Click to expand...
Mmmmm Yummy! Spit.. spit.. ;)
 
J Stuart said:
Exactly....when that mob start throwing sticks and waving big blades they really do mean it.
Click to expand...

And if there's a roadblock and they are not army or police in uniform, drive straight for them. :shotgun:

Yeah I spent almost 5 years in the highlands. I won't be going back any time soon. :runaway:

But I never had any elephant stew there! Crocodile and tree kangaroo and barramundi but no elephant!
 
Last edited:
geologist said:
And if there's a roadblock and they are not army or police in uniform, drive straight for them. :shotgun:

Yeah I spent almost 5 years in the highlands. I won't be going back any time soon. :runaway:

But I never had any elephant stew there! Crocodile and tree kangaroo and barramundi but no elephant!
Click to expand...

You must be a very politic man to have survived five years in the highlands unscathed.....very good going for a caucasian, actually it is VERY good going for anyone who is not a highlander and not from that specific village.
 
J Stuart said:
You must be a very politic man to have survived five years in the highlands unscathed.....very good going for a caucasian, actually it is VERY good going for anyone who is not a highlander and not from that specific village.
Click to expand...

We had the best community relations people we could find/buy. Ex-kiaps with +30 years experience in PNG. Some even spoke tok place.

And everywhere I went I carried a 24" Barteaux machete (bush knife), sharpened on both sides.
 
You must log in or register to reply here.
Back
Top Bottom