Sara Probasco's Elephant Stew

Take one small (Asian) Elephant. Submerge in enough boiling water to completely cover.
Then add:

2 medium cart-loads of Onions (peeled and sliced)
14 bushels of Carrots (scrubbed and tops removed)
5 bushels of wild Greens (heavy stems removed)
Salt, Pepper, and any other desired seasonings to taste

Cook over open fire several days, or until meat is tender.

Eat one bite at a time. :o)