Rocky Mountain Oysters Recipe
TIME/SERVINGS
Makes: Serves 8
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From: The Appetizer Atlas , by Arthur L. Meyer
Popular throughout the Western States, mountain oysters are cooked testicles, usually from a calf. They can be poached, sautéed, braised, or, as in this classic preparation, deep-fried. The Western tradition of eating testicles comes from the cowboys of the 1800s, who would toss the testicles from animals that had just been castrated (done during branding time) onto a hot iron until they burst and eat them straight from the iron. Other euphemisms besides mountain oysters that may help make the dish more appealing are “cowboy caviar,” “animelles” (French for testicles), and the perennial favorite from Texas, “swing steak.”
- 2 pounds [900 g] fresh calf testicles
- Salted water to cover
- 6 cups [1.4 L] water acidulated with 2 tablespoons [30 mL] white vinegar
- Salt and pepper
- 1 cup [240 mL] flour
- 1 teaspoon [5 mL] garlic powder
- ¼ teaspoon [1 mL] cayenne
- 2 cups [480 mL] milk
- 1 cup [240 mL] cornmeal
- Vegetable oil or lard, for deep-frying
- Louisiana-style hot sauce
- Remove the tough outer skin from the testicles. Soak in salted water for 1 hour.
- Remove the testicles and place them in a pot of acidulated water. Bring to a boil, reduce the heat, and simmer for 5 minutes. Drain and allow to cool. (The testicles can be prepared 1 day in advance and held refrigerated.)
- Slice each testicle ¼ inch [6 mm] thick. Sprinkle with salt and pepper.
- Mix the flour with the garlic powder and cayenne. Toss the slices in the seasoned flour.
- Dip the medallions into the milk, then into the cornmeal to coat.
- Deep-fry in 365°F [185°C] oil that has a few dashes of hot sauce added to it (be careful, as some spattering may occur). Deep-fry the slices until golden brown, about 2 minutes. Do not overcook, as they can get quite tough.
- Serve 4 ounces [110 g] of mountain oysters per person, directly from the fryer, accompanied with a bottle of hot sauce.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright © 2003 by Arthur L. Meyer and Jon M. Vann. All rights reserved.
