- Jan 26, 2000
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Lamb fries, calf fries, swinging beef &
rocky mountain oyster recipes
It doesn't matter what you call them, cooked right, testicles are a treat!
Here are some of Maisie's favorite recipes. Don't forget the fun that can be had if you band your own critters.
Sendin' the kiddies out to gather the balls when they drop off can be quite a treasure hunt, especially when
the treasures make it to your table!
Lamb Fries
1 tsp. oil
225g lambs fry, cut into thin strips
4 bacon rashers, de-rind and chopped
1 onion, sliced
2 large potatoes, peeled and thinly sliced
4 tsp. gravy powder mixed with 300 mls water
salt and pepper to taste
chopped parsley (about 1 Tbs.)
Heat the oil in a large frying pan. Add lambs fry, bacon and onion.
Cook for 3 to 4 minutes until fry is browned. Remove from fry-pan
and reserve. Place a layer of potatoes in the bottom of the pan,
cover with the fry, onion and bacon. Finish with a layer of
potatoes, Pour over gravy and season. Cover with a tight fitting
lid or foil and cook over a low heat, for 30 minutes or until
potatoes are tender. Sprinkle over parsley, before serving.
--------------------------------------------------------------------------------
Rocky Mountain Oysters (Montana Tendergroin)
2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)
Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin 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 "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).
--------------------------------------------------------------------------------
Butterflied Turkey Nuts
3 pounds of fresh turkey nuts
1 pound of flour
Salt & Pepper
Heat fryer to 350-degrees.
Rinse nuts under cold running water and pat them dry with a paper towel. Make a lengthwise slit in your nuts, almost cutting in half but not going all the way through (butterfly). Dredge in the seasoned flour and fry immediately. Have a platter with a towel to drain your nuts on. Serve your nuts with your favorite sauce.
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Barnyard Family Jewels
A delicate mixture of calf, bull, sheep and turkey testicles. All can be prepared as above. The differing sizes make an interesting platter.
rocky mountain oyster recipes
It doesn't matter what you call them, cooked right, testicles are a treat!
Here are some of Maisie's favorite recipes. Don't forget the fun that can be had if you band your own critters.
Sendin' the kiddies out to gather the balls when they drop off can be quite a treasure hunt, especially when
the treasures make it to your table!
Lamb Fries
1 tsp. oil
225g lambs fry, cut into thin strips
4 bacon rashers, de-rind and chopped
1 onion, sliced
2 large potatoes, peeled and thinly sliced
4 tsp. gravy powder mixed with 300 mls water
salt and pepper to taste
chopped parsley (about 1 Tbs.)
Heat the oil in a large frying pan. Add lambs fry, bacon and onion.
Cook for 3 to 4 minutes until fry is browned. Remove from fry-pan
and reserve. Place a layer of potatoes in the bottom of the pan,
cover with the fry, onion and bacon. Finish with a layer of
potatoes, Pour over gravy and season. Cover with a tight fitting
lid or foil and cook over a low heat, for 30 minutes or until
potatoes are tender. Sprinkle over parsley, before serving.
--------------------------------------------------------------------------------
Rocky Mountain Oysters (Montana Tendergroin)
2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)
Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin 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 "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).
--------------------------------------------------------------------------------
Butterflied Turkey Nuts
3 pounds of fresh turkey nuts
1 pound of flour
Salt & Pepper
Heat fryer to 350-degrees.
Rinse nuts under cold running water and pat them dry with a paper towel. Make a lengthwise slit in your nuts, almost cutting in half but not going all the way through (butterfly). Dredge in the seasoned flour and fry immediately. Have a platter with a towel to drain your nuts on. Serve your nuts with your favorite sauce.
--------------------------------------------------------------------------------
Barnyard Family Jewels
A delicate mixture of calf, bull, sheep and turkey testicles. All can be prepared as above. The differing sizes make an interesting platter.
:beer:
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