Fried Rocky Mountain Oysters
2 pounds bull or sheep testicles
1 cup flour
1/4 cup cornmeal
Louisiana Hot Sauce
pure vegetable oil
With a very sharp knife, split the tough skin−like muscle that surrounds each "oyster." Remove the skin. Set "oysters" into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer "oysters" 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 "oyster" slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quicky (you may repeat the procedure if a thicker crust is desired). Place each "oyster" into hot oil. Add Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for hot splashes). Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get).