Adams Natural Meats


Fantastic Recipes

Bison Rocky Mountain Oysters

Posted by Adams Natural Meats on May 22, 2015 at 1:15 PM




2 pounds bison oysters

2 cups beer

2 eggs, beaten

1 ½ cups all-purpose flour

¼ cup yellow cornmea1

Salt and ground black pepper to taste

Vegetable oil

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. Bull testicles will be tough.


In a large deep cast iron skillet, or fryer add enough vegetable oil to fill your frying container half-full: This allows for bubbling/ splatter while completely covering the calf testicles when 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 1/4- to 1/2-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 cast iron skillet, heat oil to 375 degrees F. Fry testicles for 3 minutes or until golden brown. The Mountain Oysters should float to the surface of the oil when done. With a strainer, remove and set on paper towel to absorb excess oil before serving. Serve warm and with your favorite hot sauce. Note: Always when frying foods, have a lid available that can cover the skillet in case oil ignites.



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