Recipes: Braised frog legs; rabbit with mustard

braised frog legs

Serves 4.

Note: To make clarified butter, melt butter, remove from heat and skim off foam. Let stand a few minutes, allow the milk solids to settle to the bottom. The "clarified" butter is the clear yellow liquid at the top. From "Joy of Cooking," by Irma Rombauer, et. al. (new edition).

• 8 large frog legs

• Flour seasoned with salt and pepper

• 6 tbsp. clarified butter

•¹/₂c. chopped onion

• 6 tbsp. (³/₄stick) butter

• 1¹/₄c. seasoned dry bread crumbs

•³/₄c. finely chopped hazelnuts, optional

• 1 tsp. fresh lemon juice

• Chopped fresh parsley

Clean the frog legs and roll them in the seasoned flour. Heat the clarified butter in a large skillet over medium heat and cook the onion until soft. Brown the frog legs in the butter. Reduce the heat and add the boiling chicken stock. Cover tightly and cook the frog legs until tender, about 10 minutes.

Meanwhile, melt the 6 tablespoons butter in a medium skillet. Add the bread crumbs and hazelnuts to the butter and toast them. Add the lemon juice. Roll the frog legs in the bread crumbs and serve them garnished with the chopped parsley.

Nutrition information per serving:

Calories538Fat39 gSodium507 mg

Carbohydrates29 gSaturated fat24 gCalcium86 mg

Diabetic exchanges per serving: 2 bread/starch, 2 very lean meat, 7 fat.

rabbit with mustard

Serves 4.

From "Joy of Cooking," by Irma Rombauer, et. al. (new edition).

• ¹/₃ c. Dijon mustard

• 1 (3 to 3¹/₂-pound) rabbit, cut into 8 serving pieces.

• Salt and black pepper

• 3 tbsp. olive oil

• 2 tbsp. chopped shallots

• 1¹/₂c. chicken or vegetable stock, or broth

•¹/₂c. heavy cream

• 1 tbsp. chopped parsley, chives, tarragon or chervil

• 2 tsp. yellow mustard seeds, lightly toasted, optional

• 2 to 3 drops fresh lemon juice

• Salt and black pepper to taste

In a small bowl mix together the mustard and thyme leaves. Generously brush mixture over the rabbit pieces. Season to taste with salt and black pepper.

Heat the olive oil in a large skillet over medium heat. Add the rabbit pieces, in batches if necessary, and lightly brown, about 5 minutes on each side. Remove the rabbit to a platter.

Reduce the heat to medium-low, add the shallots to the pan, and cook, stirring, until lightly browned.

Add the vegetable stock, white wine and cream. Bring to a boil, scraping up the browned bits. Reduce the heat and simmer for about 5 minutes. Return the rabbit to the pan, cover, and cook gently until tender but still moist, about 45 minutes.

Remove the rabbit to a clean platter and cover to keep warm. Strain the sauce carefully through a fine-mesh sieve into a saucepan. Stir in the parsley or other herbs and the mustard seeds, if using.

Nutrition information per serving:

Calories410Fat29 gSodium575 mg

Carbohydrates6 gSaturated fat10 gCalcium68 mg

Protein29 gCholesterol104 mgDietary fiber1 g