Rocky Mountain Oysters and Homemade Cocktail Sauce

It was a beautiful day to brand today at the homestead.  Not too hot, and just enough breeze to get the smoke to go away from the people.  We had a wonderful time.
I was honored to be given the "spoils of war" as it were, the nut bucket from the branding.
Cooking Rocky Mountain Oysters, or bull calf testicles, is a labor intensive chore, to say the least!  It involves much cleaning, and removal of the outer membrane, and the testicle chords to reveal the tender inner meat of the testicle.  I like to butterfly mine open, soak them in a buttermilk solution, and roll them in Panko.  We deep fry them in lard and serve them hot sprinkled with a little salt and my easy cocktail sauce.

Deep Fried Rocky Mountain Oysters

2 -3 lbs beef calf testicles that have been cleaned and the outer membrane removed, and butterflied open.  Soak in the following mixture for ten minutes:
1/4 C approx buttermilk
1/4 C approx Frank's hot sauce (don't worry, they will be mild, the vinegar in the sauce tenderizes some)
2 heaping T minced garlic
Cracked pepper
While the nuts are soaking, heat enough lard in a large cast iron pan to equal 2 inches of melted fat.  Remove the nuts from the soaking liquid with a slotted spoon, and roll in Panko.  Panko is a Japanese rice bread crumb, but you can substitute regular bread crumbs instead.  Lay out on a baking dish, and season with Mrs. Dash garlic and herb.  Fry in batches for two minutes in the hot oil, or until golden brown and crispy.  Remove to a dish, and salt while hot.  Serve hot with cocktail sauce

Homemade Cocktail Sauce
3 heaping T prepared horseradish
1/3 C tomato ketchup