Recipe For Elephant Stew From Griots Cookbook

ELEPHANT STEW

Steps:

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

HAITIAN PORK GRIOT

Steps:

• Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
• Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
• The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
• Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
• Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
• Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
• To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

ELEPHANT STEW

Steps:

• 1. Cut the elephant into small bite-size pieces; this should take about 2 months.
• 2. Salt and pepper, enough brown gravy to cover.
• 3. Cook over kerosene fire for about 4 weeks at 465 degrees.
• 4. This will serve 2800 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as some people do not like to find a hare in their stew.

ELEPHANT STEW FOR A CROWD

Steps:

• Cut elephant into bite size pieces.
• This should take about 2 months.
• Add enough brown gravy to cover.
• Cook over hot fire for 3 weeks.
• This will serve 3800 people.
• If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

ELEPHANT STEW

Steps:

• 1. Cut elephant meat into bite-sized pieces (this will take about two months).
• 2. Cut vegetables into cubes (another two months).
• 3. Plave meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks.
• 4. Shovel in salt and pepper to taste
• 5. When meat is tender, add vegetables ( a steam shovel is useful for this ).
• 6. Simmer slowly for four more weeks.
• 7. Garnish with parsley
• 8. Serves 3,800
• 9. If more is expected, add two rabbits.
• 10. This is not recommended, however, as very few people like hare in their stew.