Frog Legs: Foraging For A Forest Feast

[In my neck of the woods, the swamp is in the forest. - c]

Securing Meat Sources - Part 1

Making a spear, attaching a gig head, and giggin' a frog.

Securing Meat Sources - Part 2

The Frog Leg Feast

~ ~ ~

[and for those at home...]

Frog Legs Sauce Picante

Via Essence of Emeril

Ingredients

* 1 tb Olive oil
* 12 Frog legs
* 1 tb Flour
* 1 c Onions; chopped
* 2 tb Green bell peppers; chopped
* 2 tb Red bell peppers; chopped
* 1/4 c Clery; chopped
* 1 ts Salt
* 1/2 ts Cayenne
* 1 Bay leaf
* 1/2 ts Dried thyme
* 1 tb Garlic; minced
* 3 c Tomatoes; peeled, seeded and
* 1 ts Tabasco
* Juice of 1 lemon
* 2 tb Parsley; chopped
* 2 c Steamed rice; hot

Garnish

* 2 tb Green onions; chopped
* 2 tb Brunoise red peppers
* 2 tb Brunoise yellow peppers

Preparation

In a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown slightly on both sides, about 2-3 minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. SAute the vegetables for 3-4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes to a boil, reduce to simmer. Simmer for 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4 minutes, basting with the sauce. Spoon the mixture over steamed rice. Garnish with green onions and peppers.

Bon Appétit!