1/1 Photo of Rocky Mountain Oysters
1 hr 50 mins
1 hr 30 mins
Karen From Colorado's Note:
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.
My Private Note
Units: US | Metric
- 1Split 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.
- 2Soak in a pan of salt water one hour; drain.
- 3Transfer to a large pot and add enough water to float the meat.
- 4Add the vinegar to the pot.
- 5Parboil, drain and rinse.
- 6Let cool and slice each oyster into 1/4 inch thick ovals.
- 7Sprinkle salt and pepper on both sides of sliced oyster to taste.
- 8Combine flour, cornmeal and some garlic powder to taste.
- 9Roll each slice into flour mixture.
- 10Dip into milk.
- 11Roll again into flour mixture.
- 12Dip into wine.
- 13(repeat the procedure for a thicker crust).
- 14Fry 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.
- 15Drain on paper towels.
- 16Serve with cocktail sauce if desired.
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Nutritional Facts for Rocky Mountain Oysters
Serving Size: 1 (73 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 192.0
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3493.9 mg
- Total Carbohydrate 31.2 g
- Dietary Fiber 1.4 g
- Sugars 0.5 g
- Protein 3.8 g
The following items or measurements are not included: