OUTDOOR EDGE-WILD GAME WEDNESDAY-FROG LEGS, NOT JUST FOR THE FRENCH BY CHEF TORI LOOMIS

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

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June 2, 2021

History has shown that eating of frog legs has dated back to around 6,500 BC, well before the French had adopted this as a staple in their cuisine. Since then cooking techniques have changes and many recipes have evolved. Come June most seasons have opened up for frog gigging since the majority of breeding takes place from March through May, but before you venture out on a gigging expedition make sure to check your local regulations. In the meantime we wanted to highlight a frog recipe from Chef Tori Loomis, a regular contributor to Wild Game Wednesday.

Kicking off the summer and celebrating the reopening of frog season with none other than Sauteed Frog Legs. Frog legs rank high in my list of favorite things to eat. If prepared right they are hard to beat. Lean on acidity to help break them down and you won’t be disappointed.

Pairs well with: Shiner Weisse N’ Easy

Wheat beer brewed with Texas dewberries. Dewberries are another summer favorite of mine. This beer pairs perfectly in season , and certainly in flavor with the sauteed frog legs.

Serves 3-4 people
Special Equipment: Cast iron skillet or electric skillet

INGREDIENTS:

10-12 Medium – large frog legs
2 Cups lemon juice
1 ½ Cup flour
2 Paul Prudhomme blackened seasoning
1 Teaspoon Himalayan Salt
1 Stick Kerrygold whole butter
½ Teaspoon cracked pepper
1 Teaspoon minced garlic
8 Cherry tomatoes
Salad mix of any sort

NO HONEY IN IT MUSTARD SAUCE:

2 Tablespoons sour cream
1 Teaspoon mayo
1 Tablespoon dijon mustard
1 Tablespoon whole grain mustard seed
1 Teaspoon Joey’s Lisa the Truffle Queen hot sauce
4 Tablespoons Steen’s cane syrup

Mix it all together!

HOW TO MAKE IT:

Place frog legs in lemon juice.
Place in the refrigerator for at least 45 minutes.
Season flour with salt, pepper, and blackened seasoning.
Melt butter in cast iron until temp is around 300 degrees.
If using an electric skillet you will have no trouble with temp being perfect.
Saute cherry tomatoes and garlic, set aside.
Dredge frog legs in flour and place in the skillet.
Cook for 15 minutes on each side.
Serve over salad greens and top with sauce.

Tori is a professional trained chef and Louisiana native. Make sure you stay up to speed with her by following along on:
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