Honor Thy Deer. Six Course Meal: Course Three

[merkaba93]

Venison Sage Brush Scallops (think Rocky Mountain oysters) Spicy and fried over braised Swiss chard with orange coriander thyme jam.

[Timberstalker]

Damn, it's weird saying this, but these look delicious. 

[pianoman9701]

I love venison oysters and have never done them this much justice. Do you peel off the membrane from the testicles or just as they come?

[merkaba93]

I love venison oysters and have never done them this much justice. Do you peel off the membrane from the testicles or just as they come?

Yep, It only takes a bit more work to get the membrane off. Throw them in the freezer for 25-30 min to you can work with them easier. Slide a small pairing knife under the membrane and make a slit then work the membrane off. If they start getting too soft just throw them back in the freezer.
Cut them into rounds and kept them really cold so they would hold their shape. Dredged in seasoned flour (cayenne, salt and pepper), then egg wash, then panko. Then re-froze again.
Then fried at 350 for a few min. Until golden brown.

It was my favorite dish. The spicyness of the fried and crunchy meat went well with the sweet jam.

[pianoman9701]

I take off the membrane, as well. I'll try the freezer trick. I do that when I cube pork belly, too.

[Angry Perch]

I really like the freezing idea, as they are so delicate. I did fry up some squirrel nuts last month. It would take a lot of those bad boys to make a meal! All your dishes look amazing. It's truly inspiring.

[Buckmark]

One of those bucks was a bit older than the other 2 

[JimmyHoffa]

Do you have a dedicated food-cooking website/blog?

[jhawk13]

I will have to try this !!!

[merkaba93]

Do you have a dedicated food-cooking website/blog?

Nope. Just like to cook. I'm a RN and nurse manager. My mother taught me a lot about cooking. Then kept teaching myself when I got to college.