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Does anybody have a suggestion on how to prepare frog legs? Is deep frying the only way to go? How about it Chefnutz; with your culinary expertice, you must have some ideas.
 

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Drive down to Sinbads and order them, Best anywhere!
I have made them at home, both breaded and battered then deep fried, they aren't bad but nobody does them like Sinbads.
Terry's Terrace offers then on the menu either fried or broiled, never tried them broiled though.
 

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I didn't see this, if I don't respond quick please feel free to pm me.


Frog leggs are good lightly floured and sauteed in butter or bacon fat, then make a dijjon cream sauce with about 2tsp dj mustard and 1/2c white wine and reduce it in the pan you sauteed the legs in then add about a cup of heavy cream and reduce that a bit, season with salt pepper and tabasco to taste, then finish with scallion, diced tomato, and if you like capers those too.

They are good cajuns, or balsamic or many ways even bbq
 

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Frog Legs with mushrooms and green peppers

1 1/2 lb frog legs

1/2 lb mushrooms, washed, 1/4'd

3 green peppers, seeded, cut in pieces

4 Tbsp butter

flour

salt

black pepper

seasonings to taste(this is the fun part, use your favorite seasonings, rosemary, thyme, basil, garlic, chives, the possibilities are endless. experiment learn to expand your tatses.)

Dredge frog legs with flour. put legs and other ingredients in a sauce pan. cover. Let cook slowly for about 18 mins. Serve and enjoy

serves 4
 

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Well I don't know about the rest of you but I think there's a whole lot more than just the hind legs that are edible on a frog (there's quite a bit of meat on the rest of the frog, it just takes a little effort to get it off the bones, and if you going to kill the animal, use it to it's fullest potential), then again, if you're buying the frogs legs that's out of your control, but store bought legs have nothing on fresh caught, huge difference. I saute the whole frog in some butter in a pan or in foil over a campfire when we're camping, cooking them just until the meat loses it's translucency, this keeps the meat nice and tender, juicy and succulent. this and fresh crayfish are two of our favorite fireside eats when we're camping. I showed this to my son's Boy Scout Troop while we were on a "Wilderness Survival" campout. Now they catch frogs every chance they get when we're on camping trips to cook this way. Now I can't wait until summer so I can break out my frog spears and crayfish traps. Mmmm Mmmm, can't wait!!
 
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