Ingredients
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2
-
2
-
1
-
1
-
1/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Rocky Mountain Oysters,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.,The recipe calls for a cup of red wine but I dont see it in the mix. So is it just for drinking while you are cooking???,Thanks for the recipe. Would like some notes on the campfire version if someone could post please.
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Steps
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1
Done
|
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
Done
|
Soak in a Pan of Salt Water One Hour; Drain. |
|
3
Done
|
Transfer to a Large Pot and Add Enough Water to Float the Meat. |
|
4
Done
|
Add the Vinegar to the Pot. |
|
5
Done
|
Parboil, Drain and Rinse. |
|
6
Done
|
Let Cool and Slice Each Oyster Into 1/4 Inch Thick Ovals. |
|
7
Done
|
Sprinkle Salt and Pepper on Both Sides of Sliced Oyster to Taste. |
|
8
Done
|
Combine Flour, Cornmeal and Some Garlic Powder to Taste. |
|
9
Done
|
Roll Each Slice Into Flour Mixture. |
|
10
Done
|
Dip Into Milk. |
