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Kinman's Rocky Mountain Oysters

Makes 10 to 14 servings:Cowboy Cooking Recipes from

Prep Time: 15 min.
Marinate Time: 2 hrs.
Cooking Time: 3 to 5 min.


  •       2 - pounds Rocky Mountain Oysters (calf testicles*)
  •       2 - cups beer
  •       2 - eggs, beaten
  • 1-1/2 - cups all-purpose flour
  •    1/4 - cup yellow cornmeal
  •          Salt and ground black pepper to taste
  •          Vegetable oil**
  •          Hot pepper sauce (optional)


  1. 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 Rocky Mountain Oysters are frozen, then peel while thawing).

  2. Slice each Rocky Mountain Oyster into approximately 1/4- to 1/2-inch-thick ovals.  Place Oyster slices in a large pan and pour enough beer to cover them.  You want to cover and let sit 2 hours.  In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. 

  3. Remove Rocky Mountain Oysters from beer; drain and dredge thoroughly in the flour mixture.  In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.     Serve warm with your favorite 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.

** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

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Old West Facts

Rocky Mountain Oysters is a well-known novelty dish in parts of the American West and the Canadian Prairies where cattle ranching is prevalent and castration of young animals is common ("prairie oysters" is the preferred name in Canada, where they may be served in a demi-glace, not deep-fried).


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