Roast Penguin

Here’s what you’ll need:

some Penguin breasts


Beef suet

  1. Suet /ˈs(j)uːɨt/ is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C. (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production.

Dried onions


Gravy granules

Salt and pepper to taste

Here’s what ya do:

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.


I’m gonna thank the Norfolk Museums Service for this recipe. Although I’ve had my fair share of weird shit to eat, never have had a penguin. Sounds great though. Now get out there and start ‘Guin huntin >:)