Rocky Mountain oysters, or mountain oysters, or meat balls, also known as prairie oysters in Canada (French: animelles) or: cowboy caviar, prairie oysters, swinging beef, Montana tendergroin, dusted nuts, bollocks, or bull/pig/lamb fry. Rocky Mountain oysters, however, is the euphemism to end all euphemisms.
Rocky Mountain oysters are not oysters/seafood at all. They are in fact mammal testicles, and most commonly come from bulls, bison, pigs, and sheep. The organs are cooked after being skinned, seasoned and sometimes pounded flat. \
They’re not particularly popular outside the American West. I have managed to find bull’s ones at my Turkish butcher.
Some of the very first ranchers to inhabit the West needed inexpensive sources of food and because they didn’t waste any part of the animal, they began cooking testicles with branding coals. Rocky Mountain oysters can be: sautéed, braised, broiled, and poached, they’re most often peeled, pounded flat, coated in flour, salt and pepper, and fried but I wanted to do them in the original way and cook them BBQ style, just like the old Wild West cowboys did.
Ingredients:
- bulls testicles (amount depends on the number of people being served.
- salt and pepoper
- crushed paprika (mild or hot)
Preparation:
- wash and pat dry the testicles with paper kitchen towel.
- make a small incision on each with a very sharp knife.
- slide in your thumb in the incision and separate the skin from the flesh.
- keep pulling back the skin while pushing out the flesh through the incission.
- discard the skin.
- repeat with the rest of the.
- cut in half legthways and thread through a skewer.
- season with salt, pepper, paprika.
- fry on the bbq until they slightly blush.
Food Spice and All Things Nice 
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