Prep1 hr 30 mins
These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.
- Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
- Soak in a pan of salt water one hour; drain.
- Transfer to a large pot and add enough water to float the meat.
- Add the vinegar to the pot.
- 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.
- Combine flour, cornmeal and some garlic powder to taste.
- Roll each slice into flour mixture.
- Dip into milk.
- Roll again into flour mixture.
- Dip into wine.
- (repeat the procedure for a thicker crust).
- Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
- Drain on paper towels.
- Serve with cocktail sauce if desired.
Had some from a shared purchase, (ea person gets a 1/4 to half of a farm-raised beef") - I had asked for the organ meats, and had gotten some 'fries'... Had known about and maybe even tried as a teen in Tx and Ark, but had never cooked....And still did not have the occasion to cook them till now - my daughter was visiting with her family, who is also adventurous of spirit.<br/>Cooked pretty much according to recipe, but pre-soaked in beer with a little salt and lemon juice, used a milk and egg wash, did not add hot sauce to oil.... Added a little Cavenders to cornmeal/flour mix in addition to garlic powder....Served as a "breakfast meat' at a family breakfast (8 folks)....Turned out very nicely, light in taste, firm in texture, but not chewy. No-one said 'yuck' - from age three to age 88 - a pretty good feat!....and actually got several - " 'hmm's' - "good!"
Every year I go to a party where they offer these. They are so good! I find that I prefer the calf testes whole because I'm not a big fan of breading. I was hunting for nutrition and found this on the Weston Price Foundation page: 100 g cow or pig testicles has: 135 calories 3 g fat 375 mg cholesterol 1 g carbohydrates 26 g protein
This was excellent. I took shortcuts.The oysters had been skinned by the butcher. I parboilded for 5 mins as recommended coated with seasoned flour. dipping once in red wine then recoated. Fried in olive oil with Tobasco added until golgen, about 3 mins on each side. The result was delicious tender oysters. Without Karen's excellent recipe I would not have known how to proceed.