2 slices ham
1 garlic clove
1/2 bottle wine
1 glass port wine
4 sliced onions
Spices to your taste
3 tbsp. beef stock
50 sm. peppers

Take one or more feet from a young elephant. Soak for 4 hours. Remove skin and bones. Cut 4 long pieces of meat and then cut in half. Cover with water and let simmer 15 minutes. Rinse and dry. Using a pan with a strong lid place two pieces of ham in bottom of pan. Add elephant meat, onions, garlic, spices, 1/2 bottle wine and 3 tablespoons beef stock. Cover pan and cook over low heat for 10 hours. Strain juice and skim off fat. Add 1 glass port wine and 50 small hot peppers. It is necessary to use very spicy sauce to drown out the taste of the elephant. Check your local hunting laws for elephant season.