Originally Posted by Steel_Talon
I found a traditional recipe to go with that...
Salt and pepper to taste
Season the penguin breasts well with salt and pepper and dip each piece in melted butter. Roll in flour and fry in beef suet to seal the meat, turning once. When each side is crisp, place in baking tray and pour over the fat from the frying pan. Sprinkle with dried onion and cook in the oven on medium heat until tender. For the gravy – stir a teaspoon of flour into the cooking fat then add a spoon-full of gravy granules and sufficient water or stock to thicken.
Here's another Penguin recipe for those cold winter eve's...
Flaming Penguin Kabob:
- 2 pounds ground or whole penguin
- 2 sliced onions
- 2 sliced green or red bell peppers
- 1 cup olive oil
- 1 bottle Bud Ice (chilled)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground garlic
- 1/4 teaspoon chili powder
- 2 Bay Leaves
- 3 sharp skewers
lice penguin into 1-inch cubes. Mix spices in with olive oil. Marinade cubes in spice mix. Refrigerate overnight, stirring occasionally. Slice onions and bell peppers into wedges. Place vegetables and penguin cubes alternately on skewers. Brush lightly again with marinade. Grill for 10 to 15 minutes until golden brown outside. Turn and baste continually with Bud Ice. Douse lightly with brandy or lighter fluid and light before serving.