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     Title: Rocky Mountain Oyster Stew
Categories: Beef, Vegetables, Breads, Wine
     Yield: 8 Servings

     2 lb Large bull's testicles
     1 c  A-P flour
          Salt
          Pepper; fresh ground
   1/8 c  Canola oil
     2 ts Garlic; chopped
     2 c  White onions; sliced
   1/2 c  Unsalted butter
   375 ml Red wine
   1/8 c  Tomato paste
     1 ts Chives; freshly chopped
     1 ts Parsley; freshly chopped
     1    Loaf crispy French bread
          - (baguette); sliced and
          - toasted

 Set the oven @ 350 F/175 C.

 Remove outer membrane from the testicles and slice into 1" disks.
 Toss into flour, seasoned with salt and pepper, and shake of any
 excess. In a large oven proof skillet add canola oil and heat until
 it gets to the smoking point. Add garlic and onions and saute until
 cooked, tossing quickly so as not to burn the garlic. Remove from
 pan and set aside.

 In the same pan with the oil residue, add the butter and place the
 disks of the testicles, flat side down, into the hot skillet. Cook
 until golden brown on both sides. Add the wine, stir in tomato
 paste until well incorporated, then add back the sauteed onion and
 garlic mixture. As the dish cooks it will thicken because of the
 flour dusting on the testicles. Continue to cook on top of the
 range for about 15 minutes, then place the pan into the preheated
 oven for another 30 minutes or until testicles are tender. Remove
 from oven and adjust seasoning. Let rest for approximately
 10 minutes so flavor enhances. Garnish with chopped herbs and
 crispy bread.

 Recipe by Robert Irvine

 Recipe FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Kitchen

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