Ernie Wittler'S Elephant Stew
A humorous and exaggerated recipe for elephant stew featuring tender elephant meat cooked in rich brown gravy, perfect for large gatherings or for those with a taste for adventurous dishes.
Ingredients
- 1 medium elephant
- 2 rabbits (optional)
- salt and pepper to taste
- lots of brown gravy ⓘ
Instructions
- Cut the elephant into bite-sized pieces using a chainsaw, which takes about two weeks.
- Reserve the trunk to store the pieces in.
- Prepare enough brown gravy to fully cover the meat.
- Cook the stew over a 465° kerosene fire for approximately four weeks.
- If more guests are expected, add two rabbits to the stew.
Tips & Substitutions
When preparing this dish, ensure you have a sturdy chainsaw for cutting the elephant, and consider using a large outdoor area for safety. For a more manageable meal, you could substitute with a large cut of beef or venison. If you're short on time, using store-bought brown gravy can save hours of preparation. Remember to season generously with salt and pepper to enhance the flavors.
Serving Suggestions
Serve the elephant stew in large bowls with a ladle, accompanied by crusty bread for dipping. A side of Hefty Cabbage can complement the richness of the stew nicely. For added freshness, consider a simple salad or steamed vegetables. This hearty dish is perfect for large gatherings, and you can easily adjust the number of servings by adding more rabbits if needed.
Storage & Reheating
Store any leftover stew in airtight containers in the refrigerator for up to three days. For longer storage, consider freezing portions in freezer-safe bags. To reheat, thaw in the refrigerator overnight, then warm on the stovetop over low heat, stirring occasionally, until heated through. Avoid microwaving as it can result in uneven heating.
Frequently Asked Questions
Can I use a different type of meat instead of elephant?
Yes, if elephant meat isn't available or practical, you can substitute with a large cut of beef or venison. Both options will provide a hearty base for the stew and can be cooked in a similar manner, allowing the flavors to meld beautifully with the brown gravy.
How do I know when the stew is done cooking?
After cooking for approximately four weeks, the meat should be tender and flavorful. You can test for doneness by checking if the meat easily falls apart with a fork. The long cook time at a low temperature helps develop deep flavors, so be patient and give it time to reach perfection.
What if I want to scale down the recipe?
If you're looking to make a smaller batch, consider using just a portion of the elephant or substituting with a smaller animal, like a few pounds of beef or rabbit. Adjust the gravy and seasonings accordingly, and remember that cooking times may vary based on the size and type of meat used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).