WyoDoug
Well-known member
I got my own recipe for doing this but really they are quite good. I also like venison ones. Have not tried antelope yet. Maybe this year.
Wapiti Testicles aka Rocky Mountain Oysters
- Thread starter WyoDoug
- Start date
WyoDoug
Well-known member
Randy's Video on Buffalo Oysters:
WyoDoug
Well-known member
My recipe:
Brine - I soak them in this brine for at least 24 hours before frying:
1/4 cup kosher salt
4 cups water
1/4 cup white vinegar
This helps draw out remaining blood and tenderize them
Egg Bath:
2 medium eggs
1 cup milk
Scramble the eggs and milk together
Flour for initial dipping about 1-2 cups
Breading mix:
2 cups Panko breadcrumbs - plain
1 tblsp cayenne pepper
1 tblsp paprika
1 tblsp garlic powder
1 tblsp onion powder
1/2 tps salt
Mix breading ingredients well
Frying:
Cast iron skillet with 1/2 inch heated lard, vegetable oil or shortening
Slice the oysters against the grain into about 1/4 to 1/2 inch slices.
Roll into the flour and coat well
Dip into egg bath and coat well
Roll into breading mix and coat well
Fry immediately until golden brown. Do not let breaded pieces sit.
This is good with jalapeno jelly or relish on it too.
HINT: If you want a more southern style breading rather than this Cajun style, substitute the cayenne pepper with black pepper
Brine - I soak them in this brine for at least 24 hours before frying:
1/4 cup kosher salt
4 cups water
1/4 cup white vinegar
This helps draw out remaining blood and tenderize them
Egg Bath:
2 medium eggs
1 cup milk
Scramble the eggs and milk together
Flour for initial dipping about 1-2 cups
Breading mix:
2 cups Panko breadcrumbs - plain
1 tblsp cayenne pepper
1 tblsp paprika
1 tblsp garlic powder
1 tblsp onion powder
1/2 tps salt
Mix breading ingredients well
Frying:
Cast iron skillet with 1/2 inch heated lard, vegetable oil or shortening
Slice the oysters against the grain into about 1/4 to 1/2 inch slices.
Roll into the flour and coat well
Dip into egg bath and coat well
Roll into breading mix and coat well
Fry immediately until golden brown. Do not let breaded pieces sit.
This is good with jalapeno jelly or relish on it too.
HINT: If you want a more southern style breading rather than this Cajun style, substitute the cayenne pepper with black pepper
Last edited:
JohnCushman
Well-known member
Hell yeah!!
44hunter45
Well-known member
I've never understood the squeamishness about this.
I grew up ranching in California. (Yes, they do that.) Several small family ranches would co-op during branding season. Each weekend we would be at a different ranch doing roundup, splitting out the calves for branding, earmarking, and cutting. A day of work, some rodeo, and good fellowship. The day always ended with a big oyster feed.
Yummy!
I grew up ranching in California. (Yes, they do that.) Several small family ranches would co-op during branding season. Each weekend we would be at a different ranch doing roundup, splitting out the calves for branding, earmarking, and cutting. A day of work, some rodeo, and good fellowship. The day always ended with a big oyster feed.
Yummy!
RG_Adult_Onset_Hunter
Well-known member
Honestly, it's in my top 3 favorite things to eat from an animal (heart, and tongue being the other two).
The squeamishness is standard culinary xenophobia; we have pretty names for most of the other cuts that disguise the fact that we are eating a hunk-o-critter. We even TRY to do with with testicles (by calling them oysters), but they are just so different from all the other parts of the animal that it's impossible to disguise them. Not an issue, I'll eat them.
Peel off the outer membrane (chewy to my palate), bread, fry.
The squeamishness is standard culinary xenophobia; we have pretty names for most of the other cuts that disguise the fact that we are eating a hunk-o-critter. We even TRY to do with with testicles (by calling them oysters), but they are just so different from all the other parts of the animal that it's impossible to disguise them. Not an issue, I'll eat them.
Peel off the outer membrane (chewy to my palate), bread, fry.
Hmm...you're right about the squeamishness. I can't explain why but I would not try them when we were at the Oyster cook-off in Virginia City.
Yet I absolutely scarfed on the roasted goat head tacos my dad used to make. Roasted goat head is delicious!
