| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | s: 8 servings |
Ingredients
- 2 pounds large bull’s testicles
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 1/8 cup canola oil
- 2 teaspoons chopped garlic
- 2 cups sliced white onions
- 1 stick unsalted butter
- 1/2 bottle red wine
- 1/8 cup tomato paste
- 1 teaspoon freshly chopped chives
- 1 teaspoon freshly chopped parsley leaves
- 1 crispy French bread (baguette), sliced and toasted
Instructions
- Preheat the oven to 350 degrees F.
- Remove outer membrane from the testicles and slice into 1-inch disks. Toss into flour, seasoned with salt and pepper, and shake of any excess. In a large oven proof skillet add canola oil and heat until it gets to the smoking point. Add garlic and onions and saute until cooked, tossing quickly so as not to burn the garlic. Remove from pan and set aside.
- In the same pan with the oil residue, add the butter and place the disks of the testicles, flat side down, into the hot skillet. Cook until golden brown on both sides. Add the wine, stir in tomato paste until well incorporated, then add back the sauteed onion and garlic mixture. As the dish cooks it will thicken because of the flour dusting on the testicles. Continue to cook on top of the range for about 15 minutes, then place the pan into the preheated oven for another 30 minutes or until testicles are tender. Remove from oven and adjust seasoning. Let rest for approximately 10 minutes so flavor enhances. Garnish with chopped herbs and crispy bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 347 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 30 mg |
| Sodium | 352 mg |
Reviews
For those who are squeamish about the ‘sound’ of ”rocky mountain oysters”, they are very tasty. They can be fixed in many different ways. When Robert only says to slice them then flour them, just put the slice in between a piece of plastic wrap and pound them a little (can use a small saucepan if you don’t have a multi sided tenderizer), then put them in a flour mixture of flour, salt, pepper and a bit of smoked paprika. It gives them such a high class taste as well as tenderizes them even more. Some people will deep fry them in peanut oil and put them on a toasted bun like a Texas Tenderloin sandwich! I never use the wine or canola oil. I’m not a fan of the way it’s processed. Each and every part of the animal has a purpose in the culinary world (minus teeth and some of the bones). Those who grew up in the country, understand this. Those from the city/inner city miss out on a lot of the necessities of life, which are so rewarding and they go back to ancestral days!
Happy Eating!
Happy Eating!
Rocky Mountain Oysters taste like the most beefy “gizzards” you can taste. A little chewy, but very tasty.
What do they taste like? Gizzards maybe? I am not putting money out for them until I have an idea what they taste like. Liver maybe?