Sauteed Frog’s Legs

This image courtesy of Joseph DeLeo

Jumbo frog's legs are as tender as butter.


Cooking Methodsauteeing



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Five Ingredients or LessYes



Taste and Texturechewy, savory


  • 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


  1. 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.

  2. Repeat the process with the remaining frog’s legs and keep warm.

  3. 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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Watch out for the high rates of salmonella and chytrid infection..


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