The World's First Testicle Cookbook
One thing that I value as a hunter and conservationist is using the whole animal. If you're going to take something from nature, you have a responsibility to waste as little of it as possible.
And I've found a book that brings us one step closer to realizing that ideal. This book is "The Testicle Cookbook - Cooking with Balls" written by Serbian chef Ljubomir Erovic. This e-book, which can be downloaded for £5.99 from yudu.com. This book features some of Erovic's favorite dishes, such as testicle pizza and battered testicles.
The 79-page e-book comes with handy video guides showing the Serb peeling the skin off testicles and slicing them up into bite-size chunks.
The pizza recipe contains many common ingredients - cheese, onion, pepper, bacon - and bull's testicles. "It's Italian pizza with Serbian balls", explains Erovic.
The book also contains more cordon bleu recipes, such as calf testicles in wine and testicles with bourguignon sauce.
Erovic says that the best tasting testicles are those of ex-bulls, stallions or ostriches. "All testicles can be eaten - except human, of course," he noted.
The self-taught Erovic, 45, has 20 years in testicle cuisine. He is the organizer of the World Testicle Cooking Championship, held annually in Serbia since 2004.
Bon Appetit! Пријатно! Prijatno!