For those that are lucky enough to have a butcher or a farmer as a friend, cause you won't see them in your regular supermarket, and if you ever wondered how to prepare them...
I vote for baby rams (sheep). Veal (baby cattle) are good too. Boars (baby pigs) are strong..liver like. Deer are good if fresh. Bull balls are available, but not nearly as good. If that's all you've got, slice them thin first.
Ingredients
mountain oysters
flour
salt
pepper
paprika
garlic
cayenne
Preparation
Season the flour with the salt, pepper, paprika, garlic, and cayenne.
If the mountain oysters are large, cut them into bite sized chunks.
Dust the mountain oysters in the flour and saute in a pan of hot oil or deep fry. They should be tender on the inside and crisp on the outside.
Serve with horseradish sauce or ****tail sauce
Warning: Don't over cook or they'll become like rubber. Some folks parboil them first. It just makes them tough.
Golden brown, fast and quick is the way to go.
|