1.) bluecat - 02/26/2018

I should probably get some points for the thread title at least.



I "harvested" the nuts from the deer I shot in Nebraska in November. Had never tried testicles but on the urging from my buddy I took them and vacu-sealed them for the rare occasion when my wife was away so I could eat them. She would never permit such nonsense.

I didn't get too fancy, I basically sliced them up and sauted them in a little oil - a little salt and pepper. They had a strong initial odor like liver when cooking, but were actually pretty mild. Had the consistency of shrimp. I will probably continue to do this in the future and try some variations.


Anyone ever felt brave enough to do it?

2.) Swamp Fox - 02/26/2018

LOL ... There was a comedy routine by someone I can't remember years ago that discussed how it's a good thing that we have our stuff attached. There was some discussion about wifely demands for storage in jars on mantels, and handing them over before you went out of town.

But no, I've never had venison testicles before.

"If I did, I would see a doctor."

3.) DParker - 02/26/2018

[QUOTE=bluecat;54645]I should probably get some points for the thread title at least.[/quote]

I'll give it a 9. It had a good beat, and was easy to dance to.

[QUOTE=bluecat;54645]Anyone ever felt brave enough to do it?[/QUOTE]

Buck eggs, no. But I've done bull, sheep and rooster many times. In fact I think I've posted before about the sheep balls (aka "lamb fries"...which are a lot larger than you might expect) I get from a local Asian grocery store and cook up from time-to-time. I always remove the tough outer membrane, soak the "meat" in milk for a few hours in the fridge, rinse and then boil for 6 minutes or so. Then I cool them off in ice water, slice thinly, dredge in some seasoned flour and then sauté in a little olive oil until lightly golden brown on the outside. Serve with whatever dipping sauce suits your fancy.

4.) bluecat - 02/26/2018

[QUOTE=DParker;54654]I'll give it a 9. It had a good beat, and was easy to dance to.



Buck eggs, no. But I've done bull, sheep and rooster many times. In fact I think I've posted before about the sheep balls (aka "lamb fries"...which are a lot larger than you might expect) I get from a local Asian grocery store and cook up from time-to-time. I always remove the tough outer membrane, soak the "meat" in milk for a few hours in the fridge, rinse and then boil for 6 minutes or so. Then I cool them off in ice water, slice thinly, dredge in some seasoned flour and then sauté in a little olive oil until lightly golden brown on the outside. Serve with whatever dipping sauce suits your fancy.[/QUOTE]

I will do that. I don't think I removed the membrane. That would help I'm guessing.


I have been a little flighty lately. If I hear a sound, I jump. I can't take a step without looking in all directions then pause and do it all over again.

5.) DParker - 02/26/2018

[QUOTE=bluecat;54655]I have been a little flighty lately. If I hear a sound, I jump. I can't take a step without looking in all directions then pause and do it all over again.[/QUOTE]

I'll bet you take forever to take a drink of water.

6.) bluecat - 02/26/2018

My wife and I sleep back to back.

7.) bluecat - 02/27/2018

I found out I can drop a deuce while on my way to the mailbox. No downtime. Very efficient.

8.) Swamp Fox - 02/27/2018

LOL ...

9.) DParker - 02/27/2018

[QUOTE=bluecat;54690]I found out I can drop a deuce while on my way to the mailbox. No downtime. Very efficient.[/QUOTE]

Now you're just showing off.