- Course: Main Course
- Skill Level: Easy
- Cost: Splurge
- Favorited: 2 Times
Jumbo frog's legs are as tender as butter.
- ½ pound unsalted butter
- Salt and cayenne pepper
- 16 frogs legs, each about 4 ounces
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh rosemary
- 1 cup dry white wine
Preheat the oven to 250°. Melt ¼ pound of butter in a large heavy skillet. Lightly salt half of the frog’s legs and sprinkle with cayenne. Dredge lightly in the flour. Sauté the floured frog’s legs over moderately high heat until golden. Sprinkle with half of the rosemary. Keep warm in the oven.
Repeat the process with the remaining frog’s legs and keep warm.
To deglaze the pan, add the wine and cook over high heat, scraping up the brown bits that cling to the bottom of the pan until the liquid is reduced by half. Strain the sauce over the frog’s legs and serve.
© Christopher Idone
Nutritional information is based on 1/8 teaspoon added salt per serving.