Rocky Mountain Oysters

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.

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 907.18 g bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
• 29.58 ml salt
• 14.79 ml vinegar
• 236.59 ml flour
• 59.14 ml cornmeal
• 236.59 ml red wine
• salt
• pepper
• garlic powder
• bottled hot sauce
• cooking oil (for frying) or fat (for frying)

Directions:

1. 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.
2. Soak in a pan of salt water one hour; drain.
3. Transfer to a large pot and add enough water to float the meat.
4. Add the vinegar to the pot.
5. Parboil, drain and rinse.
6. Let cool and slice each oyster into 1/4 inch thick ovals.
7. Sprinkle salt and pepper on both sides of sliced oyster to taste.
8. Combine flour, cornmeal and some garlic powder to taste.
9. Roll each slice into flour mixture.
10. Dip into milk.
11. Roll again into flour mixture.
12. Dip into wine.
13. (repeat the procedure for a thicker crust).
14. 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.
15. Drain on paper towels.
16. Serve with cocktail sauce if desired.

Reviews

[Chef #1565219]

Every year I go to a party where they offer these. They are so good! I find that I prefer the calf testes whole because I'm not a big fan of breading. I was hunting for nutrition and found this on the Weston Price Foundation page: 100 g cow or pig testicles has: 135 calories 3 g fat 375 mg cholesterol 1 g carbohydrates 26 g protein

[Chef #896258]

This was excellent. I took shortcuts.The oysters had been skinned by the butcher. I parboilded for 5 mins as recommended coated with seasoned flour. dipping once in red wine then recoated. Fried in olive oil with Tobasco added until golgen, about 3 mins on each side. The result was delicious tender oysters. Without Karen's excellent recipe I would not have known how to proceed.

[Chef #545969]

haven't made it yet, but is exactly what I was looking for. Thank you!