Frog legs and Kanga burgers??

[pdswife]

Time to try something new.
I just picked up some frog legs and some kanga burgers.

Any hints on how I should cook them?

My son (Mr. Picky) requested the kangaroo meat for his birthday dinner!!)

TIA

hugs, Trish

 

[Barbara L]

Hopefully someone will have some good recipes for you soon. Interesting that for your "something new" you chose two things that hop! LOL

Barbara

 

[pdswife]

And I almost got some rabbit too!

 

[Barbara L]

How funny!

Barbara

 

[ironchef]

No recipes, but I did eat it when we had an Australian Chef visiting us one time. It was ok; I wouldn't go out of my way to order it at a restaurant or buy it to cook with.

 

[pdswife]

ahhh too late it's in my freezer IC.
I'll have to at least try it.

 

[BreezyCooking]

While I've never had Kanga Burgers, I have had both rabbit & frogs legs, & have made frogs legs at home.

The traditional method of preparation, & my favorite, is to simply dredge them in seasoned flour & saute them in extra-virgin olive oil. Then remove from the pan & keep warm while you add some chopped garlic, chopped flat-leaf parsley, juice from half a lemon, & a splash of dry white wine to taste to the pan; heat thru & pour over the legs. Sort of like a "scampi-style" preparation. I like to serve this with a rice pilaf to absorb some of that nice sauce.

There are lots of good recipes online for rabbit, & it can also be used in nearly any chicken recipe as well. I prefer it in stews & braises myself, since - to me at least - it's leaner than chicken & lends itself well to dishes like that. Traditional dishes like Hunter's Chicken, Chicken Marengo, Fricassees, etc., all work well with rabbit.

 

[pdswife]

Thank you Breezy!
I can't wait to give them a try.