Rocky Mountain Oysters

READY IN: 1hr 50mins
Recipe by Karen From Colorado

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Top Review by jl m.

Had some from a shared purchase, (ea person gets a 1/4 to half of a farm-raised beef") - I had asked for the organ meats, and had gotten some 'fries'... Had known about and maybe even tried as a teen in Tx and Ark, but had never cooked....And still did not have the occasion to cook them till now - my daughter was visiting with her family, who is also adventurous of spirit.<br/>Cooked pretty much according to recipe, but pre-soaked in beer with a little salt and lemon juice, used a milk and egg wash, did not add hot sauce to oil.... Added a little Cavenders to cornmeal/flour mix in addition to garlic powder....Served as a "breakfast meat' at a family breakfast (8 folks)....Turned out very nicely, light in taste, firm in texture, but not chewy. No-one said 'yuck' - from age three to age 88 - a pretty good feat!....and actually got several - " 'hmm's' - "good!"

Ingredients Nutrition


  1. Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
  2. Soak in a pan of salt water one hour; drain.
  3. Transfer 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 and 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 some garlic powder to taste.
  9. Roll each slice into flour mixture.
  10. Dip into milk.
  11. Roll again into flour mixture.
  12. Dip into wine.
  13. (repeat the procedure for a thicker crust).
  14. Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
  15. Drain on paper towels.
  16. Serve with cocktail sauce if desired.

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