looking for a good recipe for cooking rocky mountain oysters?

Answer 1

This is my Grandma Margaret's recipe

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

Answer 2

No, but I eat Prairie Oysters.

Answer 3

I don't know. Aren't those bull bullocks?!!! Maybe you should just sautee em and serve em over spaghetti and mariana. Spaghetti n' bull balls. It's a simple recipe and sure to please even the most finicky guests.

Answer 4

Drink with this

Answer 5

2 pounds fresh testicles

1 cup floor

1/4 cup cornmeal

1 cup red wine

salt

black pepper

garlic powder

Louisiana Hot Sauce

cooking oil



With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster". Remove the skin. Set the "oysters" into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer "oysters" to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain, and rinse. Let cool and slice each "oyster" into 1/4" thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each "oyster" slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (you may repeat the procedure if a thicker crust is desired). Place each "oyster" into hot cooking oil.

Add hot sauce to cooking oil (to taste). Cook until golden brown or tender, and remove with a slotted spoon or wire strainer. (careful the longer they cook, the tougher they will become)

Drain on paper towels and serve.

2 pounds bull testicles*
1/2 cup granulated sugar
3/4 cup kosher salt
8 cups cold water
Milk
1 heaping tablespoon white vinegar
Salt and ground black pepper to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying
With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster." Remove the skin.
In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water (water should cover the "oysters); add the oysters; cover and let set for 1 hour. Drain and rinse under cool water. Place "oysters" back into the bowl or pot (which has been rinsed clean) and pour enough milk over them to cover. Cover the bowl and let set for another hour. Drain and rinse well under cool water. These two steps help to draw the blood out. The milk-soak also helps to draw out the saltiness.
Transfer "oysters" to a large pot. Add the vinegar and enough cold water to cover "oysters". Bring to a boil. Reduce heat immediately and simmer for about 6 minutes. Drain again and plunge the cooked "oysters" into large bowl of ice water. Let stand until cool.
Slice each "oyster" into 1/4 to 1/3-inch thick ovals. Sprinkle with salt and pepper on both sides to taste.
Place the milk in a shallow bowl. Mix the wine and hot sauce to taste in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and garlic powder to taste in a shallow bowl.
Dredge each "oyster" slice in the flour mixture. Dip into milk, then into the flour mixture. Dip into the wine mixture quickly. (Repeat procedure if a thicker crust is desired).
Fry oysters in hot oil until golden on both sides, being careful not to overcook the "oysters", since the longer they cook the tougher they become. Serve hot.

Answer 6

dip in milk coat in flour....deep fried.....mmmmmm....mmmmmm...mmmm....love me some nuts!