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Marie5656 Forum-Blogger© Original500© Member  Just hanging out
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Anyone familiar with cooking with wild game would be familiar with this delicacy. I have had them made from Beaver. At the end of the recipes I have posted a link to the article with a bit of background. ROCKY MOUNTAIN OYSTERS Serves 4 2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used) 1 cup unbleached white flour 1/4 cup cornmeal 1 cup red wine salt, pepper, garlic powder to taste Louisiana Hot Sauce lard Using a sharp knife, split the tough skin-like muscle that surrounds each "oyster." You can remove the skin more easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour, to remove some of the blood, and drain. Transfer to large pot. Add enough water to float the "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 slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust). Place into hot cooking oil. Add Louisiana Hot Sauce to cooking oil (it’ll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get). LAMB FRY Serves a crowd 2 dozen lambs fry (testicles) 1 cup chopped ham and bacon 1 clove garlic bay leaf, herbs and spices 3 ounces butter unbleached white flour homemade stock (chicken or beef) Prepare fry for recipe by blanching and stripping outer membrane off. Pat dry and cut into thin slices. Lard each piece with bacon and ham, and roll it in chopped herbs and a pinch of pounded spice. Dip it in flour and braise in good stock, to which add three ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with two cuts. Cook until the fry is well glazed over, and serve. DONBALAAN (Persian Lamb Testicles) Serves 4 4 sheep testicles 2 medium eggs 1 cup sourdough bread crumbs lard 1 bunch parsley salt and black pepper Wash testicles and cut length-wise along the middle. Remove the skin and cut each part length-wise into two slices. Sprinkle some salt and black pepper on both sides of each slice. Add salt and black pepper to eggs and beat well. Dip each slice on both sides in bread crumbs, then in eggs, and again in bread crumbs. Fry each slice in pre-heated lard on one side for a few minutes until color changes, Turn over and fry on the other side, again until color changes. Serve with washed and cut parsley. GOAT TESTICLE STEW Serves 10-12 8 - 10 pairs of goat testicles salted water 1 large chopped onion 2 cups celery, chopped several chili peppers, seeded and chopped Boil the testicles in natural saltwater. Throw onions, chili peppers and celery in the in the pot. Let it boil for approximately 1 1/2 hours. Serve with mashed potatoes. KOKORETSI (Greek recipe) Serves 8-10 1 sheep liver 1 lung 2 hearts 2 spleens 2 testicles intestines salt, pepper, oregano olive oil Turn the intestines inside out and wash them carefully in hot water. Turn them back again (outside in). Cut the internal organs into small pieces and wash them carefully as well. Put salt, pepper, oregano on them and put them on a large steel skewer in the following order: liver, spleen, heart, lung, testicles. Repeat until all the pieces are skewered. Pin one end of the intestine to the skewer and wind the intestine around the skewer. If the intestine is too short, take another one and tie it to the first one, and continue to wind. Put salt, pepper, oregano and oil on the kokoretsi and bake it in low heat for 2 - 2 1/2 hours. Serve hot together with other meat dishes and a salad. PENIS STEW This recipe is taken from The Two Fat Ladies, Full Throttle by Clarissa Dickson and Jennifer Paterson (New York, Clarkson Potter, c1998, page 101). The ladies say this was originally a Jewish recipe from Marcelle Thomal. Innards, including penis, once played a major role in Jewish cooking. 1 pound of penis of ram or bull 3 tablespoons olive oil 1 large chopped onion 2 garlic cloves, peeled and chopped 1 teaspoon coriander seeds, crushed 1 teaspoon saltfreshly ground black pepper Scald the penis, then drain and clean--it doesn’t say exactly how to clean a penis. Place in a saucepan, cover with cold water, and bring to a boil. Remove any scum, then simmer for 10 minutes. Drain and slice. Heat the oil in a large skillet. Add the onion, garlic and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil. Lower the heat, cover, and simmer for about 2 hours, or until tender. Add a little water from time to time if necessary to prevent burning. ARGENTINE TESTICLES In my thirties I lived in Argentina and was married to a student veterinarian. We didn’t have much money, and he happened to have discovered an easy way to make extra cash. He did castrations. He castrated anything for 15 dollars--dog, horse, cow, pig, rat, etc., etc. Inevitably, the testicles arrived in the kitchen in a limp plastic bag and usually partially covered in grass and dirt. These he used to fry up in the frying pan and season with onions and garlic for dinner. I can’t say it was my favourite dish; or even that I ever tried any species other than horse, calf, old horse, and old cow (bull). They ranged in flavor depending upon the age of the animal, which one could clearly see by the size. The easier castrations, younger and more docile animals, were tastier; but I always felt convinced that my husband preferred the more enormous testicles from older stallions and bulls as there was definitely more work involved in the castration and a greater sense of accomplishment once achieved. He’d insist on eating them always; they were never thrown away even though occasionally tough and intense in flavor. I can’t say that he ate them for reasons of machismo; it seemed to me more like a sense of thrift and even as homage to the animal; more in commiseration for its loss, than in the sense of enhancing one’s own virility. --Liz Pitfield http://www.westonaprice.org/foodfeatures/rockymtoysters.html About the Author Jim Earles is a Kundalini Yoga teacher and occasional contributor to Wise Traditions. He may be e-mailed at yogaspectrum@yahoo.com.
 
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Amy Original500© Member  ...going with the flow...
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My dad used to slave for hours preparing Turkey Fries. He didn't tell us what they were until after we ate them. They were amazing!!!  Wish I had some right now! 
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