Recipe - Rocky Mountain Oysters
2 pounds fresh testicles 
(Double Click to Make Larger)
1 cup floor
1/4 cup cornmeal
1 cup red wine
salt
black pepper
garlic powder
Louisiana Hot Sauce
cooking oil
With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster". Remove the skin. Set the "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" 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 quickly (you may repeat the procedure if a thicker crust is desired). Place each "oyster" into hot cooking oil.
Add hot sauce to cooking oil (to taste). Cook until golden brown or tender, and remove with a slotted spoon or wire strainer. (careful the longer they cook, the tougher they will become)
Drain on paper towels and serve.