furtle wanger ROCKY MOUNTAIN OYSTERS
Serves 4
2 pounds furtle wanger testicles (bull /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).
|
|