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Frog: Frog Legs Marinated in Beer w/ Pine nuts and Lemon

Source of Recipe

exoticmeats.com


List of 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
* 1/4 cup minced fresh parsley
* 1/4 cup loosely packed fresh basil leaves, minced
* 1/4 cup drained capers


Recipe

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 saut� pan and saut� legs until golden brown and tender, about 10 to 12 minutes.* Remove to paper towels to drain; keep warm.
4. Saut�: In a separate saut� pan, melt butter and saut� 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 pairs (6 to 8 pair serving size). Saut� about 8 minutes.