Elephant Stew Recipe JokePhoto byGin Lee/ Canva Studios

Elephant Stew Recipe Joke

Prepare to be amazed by this timeless recipe joke that has been passed down through generations, originating from the 1964 Farmers Almanac. This elephant stew recipe has seen some changes over the years, including my own personal touch.

Ingredients:

• 1 medium-sized elephant
• 1/2 wheelbarrow of flour
• A tanker of canola oil
• 100 pounds of red burgundy okra
• 500 bushels of potatoes
• 200 bushels of carrots
• 220 pounds of tomatoes
• 220 pounds of green snap peas
• 2 wheelbarrows of pearl onions
• 10 liters of water, and maybe more
• 2000 gallons of thick and creamy brown gravy
• 1 wheelbarrow of minced garlic
• 200 pounds of smoked paprika
• 220 pounds of seasoning salt, or more for taste
• 220 pounds of freshly ground black pepper, or more for taste
• Sprigs of parsley, rosemary, and thyme
• 2 rabbits (optional)

Instructions:

Wash the elephant well, and don't forget to pay close attention to its dirty ears. Scrub them well!

Cut the elephant into bite-sized pieces. Roll the pieces of meat in the flour. Then stand for several hours, browning it in hot canola oil in an extremely huge pot. (You just might want to use several pots.)

In the meantime, you'll want to start washing and chopping all of the vegetables, leaving the pearl onions whole.

Once the pieces of elephant are nicely browned, drain the grease from the pot or pots.

Place the browned elephant pieces and prepared vegetables in the pot or pots, add the brown gravy, and simmer for several weeks, maybe months. Add additional liquids when needed.

Season with smoked paprika, seasoning salt, and pepper to taste.

Once the meat is tender, add the vegetables and simmer for another month.

Garnish with parsley, rosemary, and thyme.

This recipe is perfect for feeding a crowd, but if you're expecting even more guests, don't hesitate to throw in a couple of rabbits. It's totally up to you, but some folks might prefer to keep the hares out of their stew.

Just remember, patience is the secret ingredient when making this stew—after all, good things come to those who wait (and have a good sense of humor)! Bon appétit!