Frog Leg Recipes | Exotic Meats USA

Your one stop shop for exotic meats.
We ship to all 50 states.

Product Search

Pheasant (Whole)

Regular Price : ~~22.50~~

Sale Price : 21.25

Recipes

Frog Recipes

Frog Leg Nuggets in Beer Batter
Serves 6

Ingredients:

3 pounds Frog legs, with meat cut off the bone in 1-1/2 inch chunks
1 cup all-purpose flour
½ teshtmloon paprika
1 teshtmloon salt
1/8 teshtmloon pepper
¾ cup beer
salad oil

Choice of purchased sauces

teriyaki
sweet and sour
barbecue
Sour Cream-Dijon (recipe below)

Directions:

1. In a large bowl, stir together flour, paprika, salt, and pepper with a wire whisk. Gradually whisk in beer, blending until smooth.
2. In a deep pan, heat 2 inches of oil 350ºF on a deep-frying thermometer. Place meat pieces in a batter and stir to coat. Using tongs, lower about 8 pieces, one at a time, into oil. Cook until meat in center is no longer pink when slashed (about 4 minutes). If nuggets stick together while cooking, gently break apart with the side of a spoon. Lift nuggets from oil with a slotted spoon, drain on paper towels, and keep warm. Repeat with remaining pieces.
3. Serve with warm sauces for dipping.

Sour Cream-Dijon sauce
1. Sour Cream-Dijon sauce:
2. Stir together ¾ cup sour cream, ¼ cup Dijon mustard, 1-1/2 teshtmloons lemon juice, and ¼ teshtmloon pepper.

Thanks to: Sunset Fresh Ways with Chicken

Thai Frog Legs
Serves 4 to 6

Ingredients:

6 pair of Frog legs (about 1 pound), split in two at the joint
2 tablespoons vegetable oil
16 cloves garlic, pounded to a mash or crushed and chopped
2 tablespoons Thai yellow curry paste
¼ cup sugar
3 tablespoons Thai fish sauce
½ cup chicken stock
4 serrano chilies, stemmed and cut lengthwise into slivers
1 cup loosely packed Thai basil or purple or Italian basil

Directions:

1. Rinse the frog legs under cold water and dry with a paper towel. Score each leg five of six times, down to the bone.
2. Set a wok over medium high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir fry briefly, just until golden and aromatic. Add the frog legs and stir fry for 1 minute. Add the curry paste and stir fry for 1 minute. Add the sugar and fish sauce an stir until the sugar is dissolved and blended. Add the chicken stock and chilies and stir fry for 1 minute.
3. Turn off the heat. Stir in the basil and cook for a few seconds, just until the basil begins to wilt.
4. Transfer to a serving platter and serve with steamed jasmine rice or other steamed long grain white rice.

Thanks to: True Thai / Victor Sodsook

Frog Legs Marinated in Beer with Pine Nuts and Lemon
Serves 4

Ingredients:

8 to 12 pairs large frog legs (2 to 3 pairs per serving)*
3 cups dark beer
2 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme
salt and freshly ground black pepper to taste
flour for dredging
4 tablespoons unsalted butter
2/3 cup pine nuts
2 tablespoons fresh lemon juice
2 tablespoons slivered garlic
¼ cup minced fresh parsley
¼ cup loosely packed fresh basil leaves, minced
¼ cup drained capers

Directions:

1. Combine beer and thyme in a bowl, add frog legs, and marinate for 1 hour at room temperature.
2. Remove frog legs from marinade and pat dry with paper towels. Season with salt and pepper and dredge in flour.
3. Heat oil in a sauté pan and sauté legs until golden brown and tender, about 10 to 12 minutes.* Remove to paper towels to drain; keep warm.
4. Sauté: In a separate sauté pan, melt butter and sauté pine nuts until lightly golden. Add lemon juice, garlic, parsley, basil, and capers and cook for 2 minutes.
5. Arrange frog legs on individual warm serving plates and pour sauce over them. Serve immediately.

Thanks to: True Thai / Victor Sodsook

Alligator Tail Steak Sirloin

Buffalo T-Bone Steaks

Kangaroo Loin Fillet

Elk Medallion Fillets

Antelope Boneless Shoulder Roast

Kobe Ground Beef (Wagyu) Patties