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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.
haven't made it yet, but is exactly what I was looking for. Thank you!
Told hubby it was deep fried steak he loved it along w/18 yr old son after dinner I dropped the bomb or should I say "oyster". They said they would eat them again just don't tell them what it is.LOL
Is this good date food? I love them, but is it hard to get men to eat them?
My Family is a beef producer in California and we love mountain oysters. My husband cooks them for us by using Flour, salt, italian seasonings, and olive oil. We think this is the best for our oysters. Sometimes less is better. Thank you for having a great recipe online so even the squemish can enjoy a great dish. Melinda Perez
Thanks for the recipe. Would like some notes on the campfire version if someone could post please.
These are commonly eaten at branding time on Western ranches. The younger the animal, the sweeter and more tender the oysters are.