Rocky Mountain Oysters

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Rocky Mountain Oysters

2 pounds bull testicles*
1/2 cup sugar
3/4 cup kosher salt
8 cups cold water
1 heaping tablespoon white vinegar
Salt and black pepper to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying
With a very sharp knife, split the tough skin-like muscle that
surrounds each "oyster." Remove the skin.
In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher
salt in 8 cups cold of water (water should cover the "oysters);
add the oysters; cover and let set for 1 hour. Drain and rinse
under cool water. Place "oysters" back into the bowl or pot
(which has been rinsed clean) and pour enough milk over them
to cover. Cover the bowl and let set for another hour.
Drain and rinse well under cool water. These two steps help
to draw the blood out. The milk-soak also helps to draw
out the saltiness.
Transfer "oysters" to a large pot. Add the vinegar and enough
cold water to cover "oysters". Bring to a boil. Reduce heat
immediately and simmer for about 6 minutes. Drain again and
plunge the cooked "oysters" into large bowl of ice water.
Let stand until cool.
Slice each "oyster" into 1/4 to 1/3-inch thick ovals. Sprinkle
with salt and pepper on both sides to taste.
Place the milk in a shallow bowl. Mix the wine and hot sauce
to taste in a shallow bowl. In another shallow bowl, combine
the flour, cornmeal and garlic powder to taste in a shallow bowl.
Dredge each "oyster" slice in the flour mixture. Dip into milk,
then into the flour mixture. Dip into the wine mixture quickly.
(Repeat procedure if a thicker crust is desired).
Fry oysters in hot oil until golden on both sides, being
careful not to overcook the "oysters", since the longer
they cook the tougher they become. Serve hot.
Serves 8.

*Also known as calf fries and prairie oysters. Lamb or turkey
testicles may be used also.


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