Elephant Stew

As I was looking through my Mom’s recipes I came across a cookbook called Hill N’ Holler published by the Madison County Extension Club in Arkansas in 1977.  I recognized so many names from the book and  reading the recipes brought back a lot of great memories. Imagine my surprise when in the middle of pages of Meats and Casseroles I came across this recipe for Elephant Stew! Thought you might enjoy it if you are going to be serving a crowd!

Ingredients:

  • 1 medium-sized elephant
  • 2 rabbits (optional
  • Salt and Pepper 

Directions: 

Cut the elephant into small bite sized pieces. Add enough brown gravy to cover. Cook over a kerosene fire at 465 degrees for about 4 weeks. This will serve 3,800 people. 

If more are expected, 2 rabbits may be added. BUT, do this only in an emergency, as most people do not like hare in their stew!

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