Ok I haven't tried this one yet but I'm feeling bold after my success with the liver and onions and am looking for new ways to prepare organ meats other than putting them in the blender with water and chugging them down.
To me rocky mountain oysters don't taste that good so I'm planning on disguising the taste with lots of hot sauce , fresh minced garlic, salt and pepper and a little cilantro. If I had fresh I would use it but I only have dried. I will maybe add a little worchestershire sauce to it but plan on tasting it first.
I have all my ingredients except the "oysters" sitting on my counter and plan on making it for my next meal tomorrow, as it's already pretty late. Everything is raw except the hot sauce and W sauce. I suppose I could just use some vinegar and cayenne pepper instead. I will have to see how I feel at the time I decide to make it.
My prairie oysters are already peeled, sliced, and put into 4 oz individual sandwich bags; pressed out and frozen. (Hint: the easiest way to skin them is to throw frozen ones into hot water for a couple minutes, slice down one side and grab the skin with a pair of pliars. You can also filet them with a knife if they are fresh or once they are defrosted but that takes a lot more work.) I bought 20 pounds and my butcher gave me a deal if I would buy the whole case because I am the only one that orders them. So all I have to do tomorrow is take out a prepared bag, defrost it a little and add my ingredients; and presto!
I will report back on how it goes once I give it a try.
I'm looking forward to discovering new recipes for my organ meats I'm getting tired of just putting them in the blender with water and chugging them down.
Wish me luck!