Rocky Mountain Oysters

Austin Guest , Food & Culture Editor

Rocky Mountain Oysters are a delicacy in Canada and the Northwest regions of the United States, where cattle ranching is most prominent. Typically served as an appetizer, the dish consists of skinned bull testicles coated in flour and deep-fried. These Rocky Mountain Oysters, also referred to as “cowboy caviar,” “dusted nuts,” and “Montana tendergroins,” are usually served at large fairs, ranching events, or restaurants and bars. If you ever come into possession of some bull testicles, or are simply curious as to what a delicacy on the other side of the country tastes like, be sure to try this recipe!  



2 lbs bull testicles

2 tablespoons salt

1 tablespoon vinegar

1 cup flour

1/4 cup cornmeal

1 cup red wine



garlic powder

hot sauce

cooking oil



Split the thick muscle-like skin using a sharp knife. Soak in a pot of salt water for one hour and drain. Transfer to a large pot and add enough water to soak the meat. Add vinegar to pot. Parboil, drain, and rinse. Let cool and slice each oyster into 14 inch thick slices. Sprinkle salt and pepper on both sides of sliced oyster to taste. Combine flour, cornmeal, and a little bit of garlic powder. Roll each slice into flour mixture. Dip into milk. Roll again in flour mixture. Dip into wine. Fry in hot oil or fat seasoned with the bottled hot sauce to taste and fry until golden brown.