Sauteed Frog’s Legs

Jumbo frog's legs are as tender as butter.
Serves8
Cooking Methodsauteeing
CostSplurge
Total Timeunder 30 minutes
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Recipe Coursemain course
Five Ingredients or LessYes
Mealdinner
Moodadventurous
Taste and Texturechewy, savory
Ingredients
- 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
Instructions
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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.
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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.
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laurent 5139882
Apr 23, 2013
Watch out for the high rates of salmonella and chytrid infection..

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