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Thread: Rocky mountain oysters!

  1. #1


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    I was intrigued enough to...erm... save a pair from the vet's visit

    But now they're sat in the kitchen looking at me.

    Now what??

    Any recommended recipes...?

    And how long can I avoid them before they'd go off and need throwing out?


  2. #2
    Join Date
    Sep 2009


    You need to eat those suckers as soon as possible! I grew up cattle ranching, and had my fair share of prairie oyster offers. (*shudder*) I'm brave enough now though.

    Here's my Auntie Gwens recipe for prairie oysters:

    SERVES 12 - 14

    oysters from last branding

    1 cup buttermilk

    1/2 cup fine breadcrumbs

    1/2 cup poultry seasoning

    1/2 tsp garlic powder

    salt and pepper to taste

    1/2 cup butter

    green salsa

    sour cream

    chives, chopped

    Double skin prairie oysters. Soak in milk. Combine bread-crumbs, poultry seasoning, garlic, salt and pepper. Roll oysters in crumb mixture. Fry in butter until golden. Serve hot with green salsa or sour cream and chives.

    (I would just ditch the breadcrumbs for almond flour/meal.)

    She says (I called her to ask) that you can also deep fry them, and they will float to the surface when ready.


    The more I see the less I know for sure.
    -John Lennon

  3. #3


    OK - by "double skin" what does the final layer look like? I should probably do that now, presuming it's always necessary?

    I'm short on ingredients but I could improvise a little

    Thank you for calling your Auntie Gwen too

    Keep ideas coming, they're fresh from this afternoon!

  4. #4
    Join Date
    Jul 2009


    NM, you're too brave

  5. #5



    Skinning must have a knack, 'cos I don't have it! No pun intended Made a right mess of second one.

    The survivor was dipped in milk then rolled in plain-evil-wheat flour plus garlic powder, salt, pepper. Then fried in a lot of butter.

    Ignoring the possibly burned butter, and intrusion of wheat, the texture was very tender and initial flavour ok - not really of anything.

    But there was, shall we say a certain aftertaste?

    Perhaps not cooked long enough? Too high / low a heat?

    I only nibbled!

    I think I'd try one cooked by someone with a clue lol.

    And the vet is booked again in a few weeks......

  6. #6
    Join Date
    Aug 2009
    San Francisco, CA


    @NM: Might I delicately inquire as to whose they were?

    Did you take a bull to the vet?

    I'm almost, but not quite afraid to ask ;-)

  7. #7


    Hehe, I work for a charity on a farm, we brought in some young beef animals that were too old for the "normal" method, so had to have the poor vet out for two hours solid!

    I'm trying to think of ways to convince them that there IS a market for solely grass-fed beef, but that is a long term project....

  8. #8
    Kebekgirl's Avatar
    Kebekgirl Guest


    That's quite b@llsy!

  9. #9
    Join Date
    Sep 2009


    No prob NM! My Auntie was really happy to hear from me and got quite a chuckle when I asked her for a prairie oyster recipe!!! lol

    I think they are tough to "skin" it's actually a layer of tough muscle that you are removing.

    The aftertaste may be because they were from older bulls, not young ones? This is purely conjecture though, as I've never tried them!

    The more I see the less I know for sure.
    -John Lennon

  10. #10
    Join Date
    Jun 2009


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    My lightbulb just went on. I didn't quite follow the above comments until I googled and found out that these were not oysters after all!

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