Rocky Mountain oysters, known as prairie oysters in Canada, is a meat dish traditionally made from bull testicles, although calf, bison, sheep, pig, and turkey testicles also can be used. Most likely the word oysters was substituted for testicles to sound more appetizing and perhaps showcase the dish as a specialty. Named for the Rocky Mountain region, the recipe is especially popular in states where large numbers of cattle are raised, such as Wyoming, Montana, Idaho, Colorado, and Kansas. Although Rocky Mountain oysters can be prepared in several ways, the most common technique is to peel, batter, and deep-fry the organs. They are typically served as an appetizer with gravy or dipping sauce on the side. October 5 is celebrated as Rocky Mountain Oyster Day.
Recipe Servings: 4
+ 2 hours resting
Ingredients
Directions
- Cut the tough, skin-like muscle surrounding each testicle using a sharp knife; remove the skin, and discard it. The testicles can be left whole or sliced into ovals that are ¼–½-inch thick.
- Place the testicles in a bowl and pour enough beer in the bowl to cover them. Let them soak for 2 hours.
- Heat oil in a deep fryer or heavy pot to 375°F. The oil should be deep enough that it will completely cover the meat when it’s frying.
- Stir together the eggs, flour, cornmeal, salt, and pepper in a shallow dish.
- Drain the beer from the testicles and dredge them in the batter until completely coated.
- Deep-fry the testicles, in batches, for about 3 minutes or until golden-brown and floating.
- Transfer the meat to paper towel to remove excess oil.
- Serve warm with hot sauce on the side for dipping, if desired.
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