Skip to comments.Rocky Mountain Recipes
Posted on 07/23/2005 1:00:53 AM PDT by MaxMax
It doesn't matter what you call them, cooked right, testicles are a treat! If you have any family jewel recipes I've missed, send me a mail.
Oh dear God, help those that have been drunk and/or stupid enough to eat testicles forget their sin.
My brother claims to have eaten "mountain oysters". The very thought is shocking to the conscience and those that advocate the eating of testicles should be arrested.
Word is that you only eat the young ones (calf) because the elder's
have a bad odor if not prepared correctly.
I've had Beef heart, Tongue, Head (Barbacoa de cabeza), but not oysters.
Barbacoa is awesome eating btw.
Anyone who has grown up around cattle has eaten bull balls during spring roundup. You only eat them from young calves because that is one of the purposes of rounding them all up: to castrate the bull calves.
For many, it is an acquired taste. But then so is drinking the warm blood from the jugular of a young goat which is about to be barbequed. But I digress.
Going back to bull balls, they seem to work best when roasted over a branding fire. The romance went out of the experience when we started using a propane oven to heat the branding irons.
Lots of tequila is an essential part of the recipe. And don't forget the warm tortillas.
Not had mountain oysters but have had turkey fries. Not as big, but bigger thanyou would think. Pretty good, but I was two sheets in the wind (hadn't made it to three sheets yet)
I'm not sure if I even want to ask.
LOLOL They are turkey nuts. Range in size from large marble size to golf ball. Helps immensely if you are a little schnockered before you eat one.
While perfectly sober, I will eat snails (delicious). But I don't think any amount of being schnockered is going to get me to eat balls.
Interestingly, I was telling a coworker about the salt and pickle flavored pork rinds I had just tried... from her reaction, I might as well have been talking about eating mountain oysters.
All Bill and Monica did was have a little pizza before she ate his fries.
Rocky Mountain Oysters
2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
1 tablespoon hot pepper sauce
* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much 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 ¼- to ½- 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 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce
Much rather eat something that doesn't have poop in it. ;) Don't eat oysters for the same reason. That green stuff aint tartar sauce. If you caint gut it I ainta eatin' it. Love pig skins. Home made ones are the best is done right. I can still see my grandmother carrying the pans of them from the iron pot outside where they cooked the grease(lard) off of them to the oven in the house to bake with salt.
Sounds good. Unfortunately, I've never had the chance to try them fresh.
I feed my dog a totally raw diet and gave him some bull nuts recently on a trip to a cattle ranch. He didn't want anything to do with them.
I later wrapped them in tinfoil and cooked them in the fire and he still wouldn't have anything to do with them.
This is the same dog who eats raw meat of all sorts every day and LOVES it. If he won't touch them then I surely won't either!
We've made them too (back when we were a little more spry and butchered our own hogs) There is a brand sold by Walmart (at least them) called Macs and they are the best. Lots of hard crunchy ones. Not the usual airy, nothing but fried fat ones you usually see. Was just thinking on a time in the late 80s when we had two hogs that weighed over 400 lbs each (hanging) and made something like 400 rings of dried sausage. I want you to know we were "tared" after that. LOLL Had the butcher house all set up with hot water - everything. No heat though and it was cold. Hubby can make some of the best dried sausage and deer jerky you ever tasted. My mother tells him "you missed your calling" (as a sausage maker) Irritates the heck out of him - but then again every thing my mother does/says irritates him. LOLL