Pate Recipe: Praire Pate: Pate Made With Rocky Mountain Oysters! Do You Have The Balls To Eat It? The recipe can be found below! Enjoy!
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives:
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1 Lbs. Bulls Balls.
1/2 Cup AP flour.
1/4 Cup Peanut oil.
1/2 Cup finely chopped onion.
4 Cloves rough chopped garlic.
4 Hard boiled eggs roughly chopped.
1 Cup Chicken stock.
1 1/2 Cups Butter or ghee.
1/2 Cup toasted and chopped walnuts.
2 Tsp. Dijon mustard.
1/2 Tsp. fresh ground nutmeg.
2 Tsp. Salt.
A pinch of cayenne powder or red chili flakes.
2 Tbsp. Bourbon.
2 Tbsp. Lemon juice.
Skin your bulls balls. (see video)
Soak in salt water for at least two hours.
Once skinned slice the balls lengthwise about 1/4 of an inch thick.
You can dredge the ball slices in flour if you want. I did not.
Heat oil up in a large skillet medium high.
Make sure you towel your ball slices dry to reduce spatter from the skillet.
Fry the ball slices for 3 minutes on each side until golden brown.
Place on a plate with paper towels to drain excess oil.
Now slice the ball slices into smaller pieces for easy grinding in food processor.
Puree the ball slices with the rest of the ingredients in a food processor until smooth.
Transfer to a container of your choice.
Chill in the fridge for at least 4 hours.
Serve chilled on toast, crackers or anything you want.
Can stay in fridge for 4-5 days tops.