Rocky Mountain Oysters

Rocky Mountain oysters are bull testicles used as food.

They are often deep-fried after being peeled, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer with a cocktail sauce dip.

Ingredients:

 * 2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
 * 2 tablespoons salt
 * 1 tablespoon vinegar
 * 1 cup flour
 * 1/4 cup cornmeal
 * 1 cup red wine
 * salt
 * pepper
 * garlic powder
 * bottled hot sauce
 * cooking oil (for frying) or fat (for frying)

Directions:

 * 1) Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
 * 2) Soak in a pan of salt water one hour; drain.
 * 3) Transfer to a large pot and add enough water to float the meat.
 * 4) Add the vinegar to the pot.
 * 5) Parboil, drain and rinse.
 * 6) Let cool and slice each oyster into 1/4 inch thick ovals.
 * 7) Sprinkle salt and pepper on both sides of sliced oyster to taste.
 * 8) Combine flour, cornmeal and some garlic powder to taste.
 * 9) Roll each slice into flour mixture.
 * 10) Dip into milk.
 * 11) Roll again into flour mixture.
 * 12) Dip into wine.
 * 13) (repeat the procedure for a thicker crust).
 * 14) Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
 * 15) Drain on paper towels.
 * 16) Serve with cocktail sauce if desired.