[I ATE] ROCKY MOUNTAIN OYSTERS

Country of origin: Rocky Mountain Range, USA

If you're visiting Colorado—or really anywhere in the Rocky Mountain regions of the US or Canada—saddle up and give Rocky Mountain Oysters a go. These oysters are far from the briny sea creatures most people are accustomed to—they are deep fried bull testicles. This Rocky Mountain delicacy are commonly referred to as oysters due to their slimy appearance when raw. They're a bit gamey and chewy, but worth eating if you're in an area serving them (they're a common restaurant novelty these days). And just to set the record straight, eating animal testicals has no effect on human hormone levels.

 The Rocky Mountain Oysters pictured here are from Buckhorn Exchange, Denver's oldest restaurant, which claims these babies are the house specialty. I did my best to try and find a recipe for RMO, but honestly, I'd recommend saving yourself the trouble and heading to a restaurant to try these bad boys. The below recipe was sourced from Genius Kitchen.

Serving Size: 4-6

Ingredients: 

• 2 lbs. bull testicles (calf, lamb or sheep testicles can be used in sub)

• 2 Tbsp. salt

• 1 Tbsp. vinegar

• 1 Cup flour

• 1/4 Cup cornmeal

• 1 Cup red wine

• Salt

• Pepper

• Garlic powder

• Hot sauce

• Cooking oil, for frying

Directions:

1. Split the tough skin-like muscle that surrounds each "oyster" using a sharp knife. You can also remove the skin easily if the meat is frozen and then peeled while thawing

2. Soak meat in a pan of salt water for one hour; drain

3. Transfer meat to a large pot and add enough water to float the meat

4. Add the vinegar to the pot

5. Parboil, drain and rinse

6. Let cool, then slice each oyster into 1/4 inch thick ovals

7. Sprinkle salt and pepper on both sides of sliced oyster, to taste

8. Combine flour, cornmeal and garlic powder to taste in a bowl

9. Roll each meat slice in flour mixture

10. Dip coated meat into milk

11. Roll meat again into flour mixture

12. Dip into wine

    • Repeat steps 9-12 for a thicker crust

13. Fry meat in hot oil or fat seasoned with the bottled hot sauce to taste [Note: The oil/fat will sizzle when hot sauce is added]; fry until golden brown

14. Drain meat slices on paper towels

15. Serve with cocktail sauce, if desired