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
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!