Rocky Mountain Oysters
A lot of people are confused by rocky mountain oysters — much of it involving, they actually aren't oysters at all. "One of the most off-beat dishes that we prepare whenever we harvest a deer at Osterkamp Ranch are rocky mountain oysters — the testicles of an adult buck," says Chris Himmel Executive Vice President of Himmel Hospitality Group (Grill 23 & Bar, Post 390 in Boston, MA; Harvest in Cambridge, MA). How the heck do you prepare… a buck’s testicles? "Once the skin and tough muscle surrounding the meat are removed with a sharp knife (I know, I know… ouch!), they are sliced, breaded in flour, cornmeal, egg, salt, and pepper, and fried in peanut oil. We usually enjoy serving them with hot sauce, but to kick things up another level, we will prepare a sambal aioli, inspired by our very own culinary director of Himmel Hospitality Group, Chef Eric Brennan, as it pairs very well with the contrasting textures from the crunchy batter and tender meat," says Himmel.
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