Today's guest post is brought to you by Pachy Derm, the executive chef at Chez Tusk, a fabulous eatery here in Indiana. Welcome Chef Derm, and thank you so much for taking time out of your busy schedule to post one of your fabulous recipes for my readers while I'm gone.
Greetings everyone! I am most happy to be of assistance to Mags during her vacation and hope and pray that you find this very unique and delicious recipe to your liking. It is a favorite amongst my customers and my family members as well. Especially suited for special occasions, it is well worth the time, effort and love when you witness the reactions of those to whom you serve it. Enjoy it in good health! And don't forget there's still time to enter into Mag's Amazon.com gift card giveaway. You have until Sunday at midnight to enter!
Elephant Stew (yield: approx. 3800 servings)
1 small elephant, scrubbed well (especially behind the ears)
salt and pepper to taste
2 hares (optional)
Cut elephant into small, bite-size pieces. This should take about 2 months. Place elephant pieces in extra large kettle. Add enough water to cover. Season with salt and pepper and cook over kerosene fire for about four weeks at 465 degrees F. This will serve 3800 people. If more are expected, two rabbits may be added, but do this only if necessary as most people do not want to find hare in their stew.
*disclaimer* For any of you who fail to see that this recipe is a joke and therefore puts no elephants nor hares in danger, please have your funny bone checked immediately by your physician.