Albino Penguin Au Vin Blanc

[Jherrith]

Serves 4

Foraged Rations:

4 no skin, bone-in giant albino penguin breasts
(meat of the common chicken will do)
1/4 cup vinegar
1/2 teaspoon each of salt and pepper, plus more to taste
1 cup white wine (dry Riesling or Chardonnay), plus more if needed
4 strips of bacon, chopped
3 garlic cloves, minced
1 white onion, finely chopped
1 pound portobello mushrooms, sliced
1 cup heavy cream
chopped parsley
Prepared rice or pasta

Preparation:

Put the penguin breasts in a large bowl with a mix of vinegar, salt, and pepper, then add enough white wine to cover completely. Let marinate for three 3 days in a chamber of unforgiving cold. If you substituted with chicken breast, skip that step and continue onward.

Pat dry the breasts with paper towels, season thoroughly with salt and pepper, set aside. Take the chopped swine flesh and sauté in a large pan for 3 minutes. Fry the garlic in the rendered fat until golden, 2 minutes. Add the onion and portobellos, and cook until bacon is crispy, about 6 minutes. Remove all from the pan.

Sear the breasts to finish the deed. Add everything again to the pan, cooking until done, about 3 to 4 minutes turning the meat once. Add more white wine if needed and a pinch of salt. Simmer for 15 to 20 minutes, covered. Add the cream, pinch of pepper, and simmer for 4 to 5 minutes more.

Plate the breast and pour sauce on top. Top with parsley and devour with rice or pasta.




Lay mans version

Penguin (Chicken) Breast

Serves 4

Ingredients:

4 bone-in, skinless Giant Albino Penguin breasts (chicken breast are okay)
1/4 cup vinegar
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 cup of white wine (dry Riesling or Chardonnay), more if needed
4 strips of bacon, chopped
3 garlic cloves, minced
1 white onion, finely chopped
1 pound portobello mushrooms, sliced
1 cup heavy cream
Chopped parsley, for topping
Cooked rice or pasta, for serving

Preparation:

Put the penguin breasts in a large bowl with a mix of vinegar, salt and pepper, adding enough white wine to cover completely. Let marinate for three days in the fridge, submerged and covered. If you substituted with chicken breast, skip this step.

Pat dry the breasts with paper towels, season with salt and pepper, and set aside.

Sauté the bacon on medium heat in a large pan for 3 minutes.
Fry the garlic in the rendered fat until golden, about two minutes.

Add the onion and portobellos, and cook until the bacon is crispy, about 6 minutes. Remove everything from the pan and set aside.

Add the breasts to the pan and sear over high heat. Return everything to the pan, and cook until done, about  3 to 4 minutes, turning the breasts once. Add more white wine if needed and a pinch of salt. Simmer for 15 to 20 minutes, covered.

Add the cream and a pinch of pepper and simmer for 4 to 5 minutes more.

Plate the breasts and pour the sauce on top. Top with parsley. Serve with rice or pasta.