You need to eat those suckers as soon as possible! I grew up cattle ranching, and had my fair share of prairie oyster offers. (*shudder*) I'm brave enough now though.
Here's my Auntie Gwens recipe for prairie oysters:
SERVES 12 - 14
oysters from last branding
1 cup buttermilk
1/2 cup fine breadcrumbs
1/2 cup poultry seasoning
1/2 tsp garlic powder
salt and pepper to taste
1/2 cup butter
Double skin prairie oysters. Soak in milk. Combine bread-crumbs, poultry seasoning, garlic, salt and pepper. Roll oysters in crumb mixture. Fry in butter until golden. Serve hot with green salsa or sour cream and chives.
(I would just ditch the breadcrumbs for almond flour/meal.)
She says (I called her to ask) that you can also deep fry them, and they will float to the surface when ready.
The more I see the less I know for sure.