Today we gave our neighbor a hand in vaccinating, branding and castrating his cattle. I would show you photos of our day, but my hubby (who is sound asleep right now) promises he will post that blog. Soooo, I decided I would share a sort of yummy byproduct of the castration. Yep, testicles, but euphemistically called 'mountain oysters'. Here they are fresh off the bulls (who can no longer lay that claim to fame).I took these home and washed them all up. And then placed them in a bowl of salty warm water to help draw the blood out. Soak them for one hour and then wash and drain some more.
Then, remove the skin. This is the hardest part. The skin is very tough. I made a slit on one side and then kind of peeled the skin off. These 'oysters' were a little on the small side, so I think bigger would definitely be better.
Next rinse them off again and put in a bowl with milk for another hour. I think the milk perhaps tenderizes them and helps remove some of the saltiness.
After the hour is up, rinse again. Place them in a pot and cover with water. Add one tableson of vinegar. Bring to a boil and then simmer for 5 or 6 minutes.
Remove from pot and plunge into ice water. Chill completely. I removed mine and put in the refrigerator until my guests arrived. Here they are ready to go in the refrigerator.
When you are ready to cook them up to eat you first need to cut them into 1/3 inch slices. Season with salt, pepper and garlic powder.
Dredge in milk, then an equal mixture of flour and cornmeal, back in milk, back in flour cornmeal, then place in a bowl with 1 cup dry red wine and about 1/4 cup of Cajun sauce. You want them gooey. Believe me, this is all about the breading.Remove and fry up in hot oil until golden brown. Serve immediately. Then eat. Yummy! Sort of. Maybe edible. A novelty really. Best washed down with something cold.
Tell me, since my regular editor is asleep, did I go too far with this post? Was the gross factor too high? Euwww.