Diane wrote:

It was a rainy, cold Vermont morning, so, after sharing an almond croissant, a pecan sticky bun and a blueberry muffin, Al and I proceeded with the "cooking of the balls" experiment.  Per your suggestions, we tried “balls done two ways…” First, they are in the colander, fresh from under the vet’s knife (NO ONE would ever eat these things if they saw them in this state–take a look–pretty gross.)


They are removed from the "vaginal tunic"–vet poetry speak for that bloody, slimey looking sack they are sitting in. Then we took 2 of them and skinned them and cut them up into slices and dipped them in a crust made from croutons flavored with pepper and parmesean.

The other two got parboiled, skin removed, then they too got the crust. We then put them in a skillet of my butter, cooked until butter was brown and crust crunchy, sprinkled with lime, and down the hatch……There was no difference between those boiled and those not, maybe the boiled ones were a little firmer. They were quite tasty and the next time we are planning on sauteeing with mushrooms and maybe another batch wrapped in bacon. We cleaned the rest and froze them…NOT something you will find in your local safeway–the essence of food that was foraged for, a way to eat meat and the animal can keep on living….Thanks for the suggestions,

Happy eating—D

Thanks, Diane for the great email and pix!