"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Elephant stew, by Kathy Gregory, is from Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 elephant brown gravy (lot's and lot's) apple cider (lot's and lot's) 2 rabbits (opt)
Cut elephant into bite size pieces. Marinate in apple cider and add enough gravy to cover. Add spices to taste. Cook over medium heat for 4 weeks or until tender. Should serve 3,799 people. If more are expected, add the two rabbits. Do this only if necessary as most people don't like hare in their stew.
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