What do Rocky Mountain Oysters taste like?!
What do Rocky Mountain Oysters taste like?
I want to try Rocky Mountain Oysters ( bull testecels) and i just wanted to know a good description and maybe a good recepie.
Answers:
They are also sometimes referred to as calf fries (or at least they were in Texas, where I spent my summers as a kid).
I have eaten them, but don't really recall their flavor...I think that says a lot being that I was a kid then....anyway what I do remember is that they were good.
They were always breaded and fried.
Try this:
Calf/Bull Fries Recipe
2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ? cups all-purpose flour
? cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce
* You can use bull or calf testicles. Calf testicles are the size of a walnut and are more tender than the larger bull testicles.
** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.
With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ?- to ?- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375° F. Deep fry 3 to 4 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.
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ROCKY MOUNTAIN OYSTERS
Serves 4
2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup unbleached white flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
lard
Using a sharp knife, split the tough skin-like muscle that surrounds each "oyster." You can remove the skin more easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour, to remove some of the blood, and drain.
Transfer to large pot. Add enough water to float the "oysters" and a generous tablespoon of vinegar. 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.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust). Place into hot cooking oil. Add Louisiana Hot Sauce to cooking oil (it’ll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).
Anyway, good luck and enjoy!
Rock mountain A.K.A prarie oysters taste like beef (go figure)
The texture is different as they are not a muscle.
Ewww...
ah but I won't knock it 'til I try it.
Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado resturants. Don't be a sissy about them. They are actually very good.
2 lbs bull testicles (lamb or sheep, calf "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 or fat (for frying)
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.
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.
Rocky Mountain Oysters taste like nuts. (hehehe)
I always thought they had their own unique taste until I tried a chicken fried steak from applebees it tastes just like one of those. seriously