Rocky Mountain Oysters Recipes

ROCKY MOUNTAIN OYSTERS

Rocky Mountain Oysters image

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Provided by Karen From Colorado

Categories Beef Organ Meats

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Steps:

Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
Soak in a pan of salt water one hour; drain.
Transfer to a large pot and add enough water to float the meat.
Add the vinegar to the pot.
Parboil, drain and rinse.
Let cool and slice each oyster into 1/4 inch thick ovals.
Sprinkle salt and pepper on both sides of sliced oyster to taste.
Combine flour, cornmeal and some garlic powder to taste.
Roll each slice into flour mixture.
Dip into milk.
Roll again into flour mixture.
Dip into wine.
(repeat the procedure for a thicker crust).
Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
Drain on paper towels.
Serve with cocktail sauce if desired.

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