Rocky Mountain Oysters
Photo: flickr user Sklathill
About
Rocky mountain oysters are made from the testicles of a bull. Most often eaten fried in the United States, but added to soups and stews or grilled in other countries.
Information
Other names: Prairie Oysters, Cowboy Caviar, Montana Tendergroins, Swinging Beef
Translations: Rocky Mountain Austeres, Rocky Mountain austrės, Rocky Mountain Stridiile, Rocky Mountain Kamenice, Rocky Mountain ostryg, रॉकी पर्वत Oysters, Rocky Mountain ostras, Устрицы Скалистых гор, Rocky Mountain Στρείδια, المحار روكي ماونتن, 록키 마운틴 굴, Rocky Mountain Ústřice, Rocky Mountain Tiram, 洛矶山牡蛎, Les ostres de muntanya rocosa, Rocky Mountain Ostrige, Rocky Mountain Ustrice, Rocky Mountain Ostriche, רוקי מאונטיין צדפות, Rocky Mountain Ostron, Роцки Моунтаин Оистерс, ロッキーマウンテンオイスター, Huîtres des montagnes Rocheuses, Rocky Mountain Østers, Rocky Mountain Østers, Las ostras de montaña rocosa, Устриці Скелястих гір, Rocky Mountain osterit, Rocky Mountain Стридите
Physical Description
They are that part of the bull that is removed in his youth so that he may thereby be more tractable, grow meatier, and behave less masculine.
Colors: light grayish green, brown
Tasting Notes
Flavors: liver, salty
Mouthfeel: Meaty
Food complements: Gizzards, Salads
Wine complements: All wines
Beverage complements: Beer
Substitutes: Gizzards, Liver
Selecting and Buying
Seasonality: march, april, may, june, july, august, september, opctober
Peak: april, may, june, july, august, september
Preparation and Use
When the calves are branded, the testicles are cut off and thrown in a bucket of water. They are then peeled, washed, rolled in flour and pepper, and fried in a pan.
Cleaning: Rinse thoroughly with cold running water prior to preparation and use.
Conserving and Storing
Store in air tight container in refrigerator for 3-5 days.