Cheyenne Rocky Mountain Oysters
Sliced bull calf testicles, breaded and deep-fried until golden and crisp, served with a peppery dipping sauce. This branding-season delicacy is served proudly at Wyoming ranch gatherings and fairs.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Sharp knife
- •Meat mallet
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16
- carbs
- 20
- protein
- 22
- calories
- 310
Instructions
- 1
Peel the tough outer skin from the meat. Slice it into thin, even pieces.
- 2
Put the sliced pieces in the buttermilk. Soak for at least 1 hour to make them tender.
- 3
Mix the flour, cornmeal, cayenne, salt, and pepper together on a plate.
- 4
Heat the oil in a deep pot on the stovetop to 375°F.
- 5
Take the meat from the buttermilk and coat in the flour mixture. Shake off any extra flour.
- 6
Fry in small batches for 2-3 minutes. Cook until deeply golden and crisp.
- 7
Drain on paper towels. Sprinkle with a pinch more salt while still hot.
- 8
Serve hot with a peppery dipping sauce.
Chef's tips
Slice pieces evenly and pound lightly for tender bites. Fry in small batches so the oil temperature stays steady.
Storage
Refrigerate cooked pieces up to 2 days.
Reheating
Reheat in a 375°F oven for 8-10 minutes to restore crispness.
Common mistakes to avoid
- •Skipping the peeling step, which leaves behind a tough outer skin
- •Adding too many pieces at once, which cools the oil and causes uneven cooking
Serving suggestions
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