“Wild” Good Recipes and Pairings for Leap Day!
2016 has 366 days!
Let’s celebrate this “extra” day of the year, Middle Sister-style! Let’s do something extraordinary, exciting, experimental, exotic! All of the recipes below share one thing in common. Leaping!
Frog’s Legs are a mild tasting meat not unlike chicken! Yup. Frog’s Legs are popular in France and the Southern United States and are most often prepared sautéed or fried. Serve this delicacy with Middle Sister Drama Queen Pinot Grigio. It will complement, not overpower the delicate flavor of the meat.
Visit sites like the Cajun Grocer to get your hands on frog legs and alligator (recipe below).
Fried Frog’s Legs
24 frog’s legs, skin removed
1 (4 ounce) packet saltine crackers, crushed
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon minced onion
2 teaspoons salt
1 tablespoon ground black pepper
1/2 cup milk
2 cups vegetable oil for frying
1 cup peanut oil for frying
1. Rinse the frog’s legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
2. Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
3. Dip the frog’s legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.
We are also including this delicious mayo to drizzle on top or serve on the side for dipping.
Middle Sister Pinot Grigio Mayo:
1 Bottle of Middle Sister Drama Queen Pinot Grigio
4 cups extra-heavy mayonnaise
Salt and freshly ground black pepper
In a large sautée pan over low heat, add the wine and simmer to reduce it to a syrup. Cool and combine with mayonnaise in a small bowl. Season to taste, refrigerate until needed.
You’ll be hopping mad if you pass up this slow cooker recipe for rabbit stew (also known as Hasenpfeffer!). Rabbit is incredibly tender with a subtle and delicate flavor. It is very high in protein while low in calories. It might replace chicken at your house after you try this recipe. Serve it and cook it with Middle Sister Forever Cool Merlot.
Slow Cooker Rabbit Stew
1/2 teaspoon ground black pepper
15oz diced tomatoes
1 cup Middle Sister Forever Cool Merlot
1 cup water
3.5oz button mushrooms, sliced
4.4oz shortcut bacon, sliced
2 medium carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon oregano
1⁄4 cup flour
Grind pepper over the rabbit and place in the crock pot.
Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
Give it a good stir and allow to rest 10-15 minutes before serving.
At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
You’ll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.
Boing! Kangaroos leap, don’t they?
More of a boing or a bounce than a leap but we think kangaroo is exotic enough to take full advantage of this extra day. Serve kangaroo meat medium rare or rare. Brush with olive oil before pan sautéing, baking or barbecuing. Kangaroo meat is similar to venison in flavor and can be used with any venison recipe. Order Kangaroo medallions at Exotic Meats and More. Serve it with Middle Sister Mischief Maker Cabernet Sauvignon. It’s a hardy wine for hardy meat.
Kangaroo Steaks in Red Wine Sauce
4 kangaroo fillet steaks
1 cup Middle Sister Mischief Maker Cabernet Sauvignon
1 clove garlic, crushed
1 small onion, finely chopped
1 teaspoon chopped fresh chives
1 tablespoon oil
½ cup cream
1. Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
2. Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.
3. Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required – do not re-fry or heat in microwave!!
4. Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables
Let’s make alligator for dinner!
The choicest cut of alligator is the tail meat which is white and very much like veal in texture. Alligator meat tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs. Alligator can be used in jambalayas, soups, or stews. We suggest Middle Sister Sweet & Sassy Moscato that pairs great with spicy, blackened, alligator steaks.
2 pounds alligator tail meat, cut into 1-inch pieces
5 tablespoons Jay’s Blackening Mix (recipe follows)
1 tablespoon canola oil
White rémoulade (for serving)
1. Place a large cast-iron skillet over high heat until very hot, about 7 minutes. In a large bowl, add alligator meat, and toss with Jay’s Blackening Mix.
2. Add canola oil to the skillet, and carefully add alligator in batches. Let cook until meat is blackened and releases easily, 2 to 3 minutes. When it releases, turn each piece, and cook 1 to 2 minutes more. Remove alligator from the skillet, and serve hot with white rémoulade.