Not to be unexpected, they came in a pair, so I wanted to try two different recipes. This is my first, an adaptation of Jennifer Mclagan's recipe from Odd Bits. Although she just kept the salad as a light first course with just onions and peppers, I filled it out with some baby kale and a pickled egg to create a more substantial entree.
|Panko-Crusted Bull Testicles with Baby Kale, Capers, and Peppers|
Now, the first two membranes came off very easily for me. I slit down the side and pulled away the white membranes, which feels like Saran wrap, if saran wrap was 1/8" thick. The final, internal membrane didn't come off as cleanly, but it seemed very thin and delicate. I decided to leave the final scraps of membrane on for the time being.
|Left to Right: Discarded Membrane, Poached Testicle, Fiddly Scraps of Membrane|
I'm not quite sure what to try next with bull testicles. Part of me is curious if poaching at a super low temperature for an extended period of time would give you a tender final product? Some recipes suggest pounding the testicles after poaching, which I suppose would give you a more tender meat, as well as a schnitzel-type of look.