Frog Legs

Frog Legs

Marinated in

Beer with Pine Nuts and Lemon

Serves 4

• 8 to 12 pairs large frog legs (2-3 pairs per serving)*

• 3 cups dark beer

• 2 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme

• Salt and freshly ground black pepper for taste

• Flour for dredging

• 6 tablespoons olive oil

• 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

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 10-12 minutes. * Remove to paper towels to drain; keep warm.

4. Sauce: 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

* For small legs, 24 pair (6-8 pairs per serving). Sauté for about 8 minutes

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