Braised Frog Legs

Mix evenly cling wrap the bowl and transfer it into the chiller to marinate for 1 hour. Melt butter in a skilletAdd half a cup of onionsBrown frogs legs and reduce heatAdd 34 a cup of chicken stockCover skillet and cook legs till tender about 10 minutes. I used our Duck Commanders Zesty Cajun seasoning pepper and blackening seasoning.

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Braised frog legs. In a saucepan add the butter and brown them 4 minutes each side. Sprinkle with lemon juice and cover with crushed ice. The dish is incredibly peppery.

Roll the legs in flour. When the butter just begins to brown add the frog legs garlic and red pepper flakes. It is usually served with rice por.

It will brown when burning not much oil and butter just enough to brown. I placed the legs on a rack over a sheet pan and let them sit for about five minutes. Combine frogs legs and milk in a bowl and refrigerate for 30 minutes.

Transfer legs to paper towels pat. Soak frog legs in beer for an hour or so. The judges absolutely love her ketchup.

In a deep saucepan or skillet or deep fryer heat about 2 inches of. Cover tightly and cook the frog legs until tender about 10 minutes. Reduce the heat and add the boiling chicken stock.

Marinade the frog leg On a plate with frog meat add in all the seasoning. Heat butter in a large pan and quickly sear frogs legs. Stir them together to blend the flavours.