Fried Rocky Mountain Oysters
Instructions:
- 2 pounds bull or sheep testicles
- 1 cup flour
- 1/4 cup cornmeal
- 1 cup red wine
- salt
- black pepper
- garlic powder
- Louisiana Hot Sauce
- pure hog lard or vegetable oil
- With a very sharp knife, split the tough skin−like muscle that surrounds each oyster.
- Remove the skin. Set 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 inch 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 quicky (you may repeat the procedure if a thicker crust is desired).
- Place each oyster into hot lard or oil.
- Add Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for hot splashes).
- Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get).