Rocky Mountain Oyster Dressing

Rocky Mountain oysters, are a North American culinary name for edible offal, specifically meaning “Bull testicles.” They are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried. This delicacy is most often served as an appetizer with a cocktail sauce dip. Although, like true oysters, they can be added into the traditional dressing use stuffing foal.

It is a known novelty dish in many parts of the American Western Culture and Western Canada where ranching is prevalent and castration of young animals is common. Although, bull testicles are also called many other names, such as “prairie oysters” in Canada , “Criadillas” in South Texas and Mexico, “Cowboy Caviar,” “Montana tender-groins” or “swinging beef” are amongst the many names referring to them. At most round ups during the branding season, they are best known as Calf Fries.

The eating of animal genitalia dates back to ancient Rome where warriors believed that eating a healthy animal’s organ might correct some ailment in the corresponding human of the males who choose to eat them. Henceforth, this practice continues to the present day, especially in Asia, where animal genitalia are considered an aphrodisiac.

Ingredients:

Two 8½-ounce boxes corn muffin mix (such as Jiffy)
2 large eggs, for the muffin mix
2/3 cup milk, for the muffin mix
1 stick (4 ounces) unsalted butter
One half onion, finely chopped
2 ribs celery, finely chopped
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
2 lbs Calf Testicles
Salt and pepper

Directions:

Using a sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin. Slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or bowl covering with water. Add 1/4 cup of Kosher salt and soak while you make the cornmeal.

Follow the package directions for making the cornbread with the eggs and milk. Let cool and break into large chunks.

In a large, deep skillet, melt 6 tablespoons butter over medium-high heat. Add the Mountain oysters searing for 3 minutes, then add the onion and celery and cook until softened, about 10 minutes. Stir in the half-and-half, parsley, sage, thyme and basil and bring to a simmer for about 3 minutes. Season with salt and pepper to taste. Add the cornbread chunks and gently toss to coat.

Spoon the stuffing into 2 buttered 3-quart casserole dish, dot with the remaining 2 tablespoons butter and transfer all the mixture from stove top to oven and cover with lid. Bake for 25 minutes at 325 (f) degrees. Remove the cover and continue baking until brown — about 5 minutes. Serve hot.

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