ROCKY MOUNTAIN OYSTERS

INGREDIENTS

UNITS: US

• 2lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
• 2tablespoons salt
• 1tablespoon vinegar
• 1cup flour
• ¹⁄₄cup cornmeal
• 1cup red wine
• salt
• pepper
• garlic powder
• bottled hot sauce
• cooking oil (for frying) or fat (for frying)

DIRECTIONS

• Split the tough skin-like muscle that surrounds each “oyster” (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
• Soak in a pan of salt water one hour; drain.
• Transfer to a large pot and add enough water to float the meat.
• Add the vinegar to the pot.
• Parboil, drain and rinse.
• Let cool and slice each oyster into 1/4 inch thick ovals.
• Sprinkle salt and pepper on both sides of sliced oyster to taste.
• Combine flour, cornmeal and some garlic powder to taste.
• Roll each slice into flour mixture.
• Dip into milk.
• Roll again into flour mixture.
• Dip into wine.
• (repeat the procedure for a thicker crust).
• Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
• Drain on paper towels.
• Serve with cocktail sauce if desired.