Saute Frogs Legs Provincial


This is a recipe from I wrote for Game and Fish Online Magazine. When I think of frogs legs I think of my time working  with chef Tony Brunner of Brunner’s LandMark in Jersey!

Frogs Legs Provencal

 Serves four

Preparation time: 20 minutes

 one pound fresh frogs legs, feet removed

half cup all purpose flour

 Kosher salt and freshly ground pepper

quarter  cup butter

 one tablespoon chopped garlic

 three quarters cup diced tomatoes

 quarter cup chopped fresh

 Season the fogs legs with salt and pepper. Dredge the legs in the flour and shake off the excess flour. Place a large sauté pan over medium heat. Add the butter and garlic and cook while stirring for two minutes.  Add the frog’s legs and sear on both sides until golden brown, about 5-7 minutes. Add the tomatoes and chives. Cook for three minutes or until the frogs legs are white and cooked throughout. Adjust seasoning with salt and pepper if needed, serve!

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