FRONT PORCH FROG LEGS

Front porch frog legs. 

 

This is a perfect snack for a fun night with a twist, or just for kicking back and rocking a couple of drinks with friends. Any way you decide to enjoy this dish it is sure to be one that will have you in a wild conversation by the end of the night. Bull frogs are not at all a common species in central Alberta so for that case these legs where supplied from a local exotic meat shop. This recipe can also be used with green frogs but be prepared for more difficult skinning due to the smaller size of the actual frog. Let’s get into it! 

 

 

 WHAT YOU NEED 

1.    Frog legs 

2.    Onion 

3.    Old bay seasoning 

4.    Butter 

5.    Garlic

6.    Rock salt 

7.    Lemon 

8.    White wine 

9.    Fresh parsley 

10.  Flour 

11.   Garlic sausage (optional) 

 

 

WHAT TO DO 

1.    Rinse and split your frog legs (pat dry) 

2.    Lightly coat your frog legs in old bay seasoning 

3.    Chop your onion, garlic, parsley, and half your lemons

4.    Get a frying pan settled on medium

5.    Put butter on ready frying pan (no burnt butter) 

6.    Get some flour in a bowl (just enough for a light dust) 

7.    Add your frog legs to the frying pan crisping the flour (roughly 2 mins per side) 

8.    Remove legs to another plate again sprinkling some old bay seasoning on 

9.    Add your chopped vegetables and herbs to the melted butter for a couple minutes and add your frog legs back

10.   Pour a splash of white wine just so that there is nice film covering the frying pan you want to keep the crisp on the frog legs (do not steam) 

11.   Simmer until frog legs are white all the way through and easy to pull a part with fork 

(roughly 10mins) *add sausage coins now if using*  

12.  Squeeze lemon and pinch the appropriate amount of salt to your simmering legs 

13.  Finish dish with some extra parsley   

14.  Serve with ice cold beer or favorite chilled wine. 

 

 

Stay wild and stay hungry. 


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WHITE TALE TATAKI

If you want to impress your friends and family with with a 5 start dish but you are only a 3 star cook this is the recipe for you. This venison tataki is not only simple, tasty, and beautiful but it also a great way to start expanding your pallet for different kinds of flavour and texture. Lets get cooking!




WHAT YOU NEED:

  1. Venison back strap.

  2. Vinegar

  3. Onion

  4. Garlic

  5. Oil

  6. Lemon

  7. Green onion

  8. Soy sauce

  9. Sesame seeds



WHAT TO DO:

  1. Pat your back strap dry

  2. Heat and oil a frying pan ( high heat)

  3. Sear your back strap on all sides. This should only take a couple minutes you just want a thin layer of seared meat.

  4. create a marinate using vinegar, lemon, garlic,green onion, white onion,and soy sauce.

  5. Using a glass bowl or reusable bag throw back strap in marinate and let set for up to 24 hours.

  6. After 24 hours take out your back strap and roll it in a healthy dose of sesame seeds. save your marinade for later.

  7. Slice thinly

  8. Pour marinade in dish you plan to serve tataki in. If the marinade is to watery strain some out but be sure to be keep the onion and garlic.

  9. Lay your sliced back strap on serving plate and pair with remaining marinade. You can also see with radishes pickles or any kind vegetable alike.

  10. Enjoy!



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HOT DEER LETUCE BOATS

This is great dish to use up some of that left over produce and with its quick and easy process its an all time favourite.

WHAT YOU NEED:

  1. DEER ( ANY VENISON OR MEAT SUBSTITUTE)

  2. ROMAIN LETTUCE

  3. THAI CHLLIE PEPPERS

  4. CELERY

  5. GARLIC

  6. ONION

  7. CRUSHED PENUTS

  8. PEPPER

  9. SALT

  10. CHOW MEIN NOODLES

  11. ANY PRODUCE YOU WANT TO THROW IN ( FRUIT OR VEGGIE)

  12. OLIVE OIL

  13. HOISEN SAUCE

    WHAT TO DO:

    1. HEAT A FRYING PAN ADDING OLIVE OIL

    2. THROW IN GROUND VENISON AND ADD SALT AND PEPPER TO TASTE

    3. ADD ONION AND GARLIC AND THAI CHILLI (ANY VEGETABLE THAT NEEDS TO BE COOKED DOWN)

    4. CHOP CELERY INTO SMALL SLICES (ADDING ANY VEGETABLE OR FRUIT THAT CAN BE EATEN RAW AND THAT WILL ADD CRUNCH TO LETTUCE BOAT)

    5. MIX VENISON AND ALL CHOSEN PRODUCE TO MIXING BOWL ADDING CRUSHED PENUTS, UNCOOKED CHOWMEIN NOODLES, AND SMALL AMOUNTS OF HOISEN SAUCE GENTLY COVERING ALL INGREDIENTS

    6. WASH ROMAIN LETTUCE

    7. SERVE AND ENJOY

This recipe is completely customizable and personal. The main goal is to have a crunchy flavourful base that you drop into a lettuce leaf and enjoy. Our recipe is just a guideline and simple start.

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VENISON SALAD ROLLS

This wild take on a ethnic favourite will be a hit with the friends and family, perfect for a side dish or a starter.


WHAT YOU NEED:

  1. VENISON STEAK

  2. SPRING ROLL WRAPS

  3. VERMICELLI NOODELS

  4. PICKELD CARROTS

  5. THAI BASIL

  6. BLUE BERRIES

  7. PENUT SAUCE


WHAT TO DO:

  1. SLICE YOUR VENISON THINLY

  2. SEASON VENISON WITH SALT PEPPER AND BROWN SUGAR

  3. COOK YOUR SLICED VENISON ON A HOT PAN WITH OIL MAKING IT WELL DONE

  4. ONCE VENISON IS COOKED SET ASIDE

  5. SOAK YOUR VERMICELLI IN WARM WATER UNTIL NOODLES ARE SOFT

  6. CUTT BLUE BERRIES IN HALF

  7. CUTT PICKELD CARROTS IN SLICES

  8. WASH THAI BASIL

  9. SOAK SPRING ROLL WRAPS IN WARM WATER

  10. PLACE BASIL, MEAT, CARROTS, BLUEBERRIES, AND VERMICELLI NOODLES IN THAT ORDER ON SPRING ROLL WRAP.

  11. ROLL THEM UP

  12. SERVE WITH PEANUT SAUCE

  13. ENJOY

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