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Elephant Stew
Created by: Howcan Team
Ingredients
- 2 lbs elephant meat, cubed
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, cubed
- 4 cups beef broth
- 2 cups red wine
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large bowl, toss the elephant meat with the all-purpose flour until evenly coated.
- In a large pot, heat the vegetable oil over medium-high heat. Add the coated elephant meat and cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot and cook until softened.
- Stir in the sliced carrots and cubed potatoes, then pour in the beef broth and red wine.
- Add the bay leaves, thyme, salt, and pepper to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally.
- Once the stew has thickened and the elephant meat is tender, remove the bay leaves and adjust the seasoning if needed.
- Serve the elephant stew hot and enjoy!
Elephant stew is a traditional dish with a controversial history. In the past, it was rumored to be made with actual elephant meat, but this is not the case. The dish is actually a hearty stew made with beef or other meats, vegetables, and a rich, flavorful broth. It has been a popular dish in regions with a history of big game hunting, such as parts of Africa and Asia. Today, the best versions of this dish can be found in authentic African and Asian restaurants, where skilled chefs use a blend of aromatic spices and slow cooking techniques to create a truly unforgettable stew. The key to a great elephant stew lies in the quality of the meat and the careful balance of flavors in the broth. While the traditional recipe calls for beef, some modern variations use game meats like venison or buffalo for a unique twist. Whether it's enjoyed in a bustling market in Africa or a cozy restaurant in Asia, elephant stew continues to be a beloved and comforting dish with a rich history and cultural significance.
150 min
6
350 calories
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