I must say, this recipe needed a few more spices! I ended up stuffing the elephant with chili peppers, and used some red pepper flakes to up the spice. It turned out delish and I will make it again the next time an elephant roams into my backyard!

Had a very gamey flavor. Would not make again.

I did took this recipe & had a little fun with it. First I kept the elephant whole, just gutted it all out by removing the head like a turkey. Then I stuffed the elephant with the rabbits. Except I had to use 100 rabbits! The I built a giant meat smoker & smoked the whole thing. It came out so tender!!

Loved the recipe! I went with a baby elephant instead (only had to feed 3 African tribes that night). I cooked over the fire for just about 6 hours and made cow blood gravy to go with it. It was a hit!

Very good, but not so great as leftovers. If you don't have 3,800 people to serve, you should probably wait until more people post other recipes to use the rest of the elephant.

Excellent recipe. I found that a mid sized elephant comfortably fed a crowd of 350 without having to add the rabbits (with a ridiculous amounts of leftovers). However, I thought that 4 weeks at 465 degrees was far too much and simmered the elephant at 220 degrees for just over 8 hours. WILL DO AGAIN!