Don’t get me wrong, I love a good piece of elk loin. It’s an idea welcomed by most, and super tasty. I’m guessing you don’t exactly need a simple recipe on how to cook a steak though. What about the less desirables, like that church bell bouncing under a bull elk when he bugles. Those my friend are real rocky mountain oysters. Every fall, successful elk hunters pack out all that meat and leave only the required testicle for evidence of sex. So that Game & Fish can positively ID that the harvested animal was in fact male. The other side left in the gut pile, and the taken one tossed into the scrap destined for waste. I’m here to tell you that those morsels are in fact prime table fare, and I’m willing to bet those with an affinity for seafood could hardly tell the difference. All the texture and tenderness of a scallop or lobster, with zero fishy flavor.
During the 2017 hunting season I was fortunate enough to play guide for my wife as she notched her tag on a beautiful six pt. bull elk in our home state of Colorado. After a grueling day hiking, calling, tracking, skinning and packing, we end up at camp in a state of pure bliss. My good friend Jordan and I get the bright idea to fry up the stones of this old bull, with nothing but humorous intentions. Thinking it’d be similar to frying fish, we scrounge up some easy mix pancake batter, seasoning, and oil to fry. After a beer in the batter and even more in our bellies, we had accomplished a meal of champions. Two beer battered oyster patties that could rival any piece of cod at a pub.
This recipe is a little more methodical and devoid of being impromptu. I was fortunate again so to guide my Mother-in-law in her first ever successful bull elk hunt, and I didn’t let those gems go to waste, freezing them for just such occasion.
One of the more important factors in this recipe is the use of a high protein flour, such as bread flour. This will yield a crispier battered product, rather than a cakey. It will also create more of a barrier to hinder the absorption of oil.
This recipe will work with any testes you have harvested so be sure to try and save them, if you got the cojones.
The testes will need to have the outer skins removed, do this by running a knife upward under the skins. There are two layers, and the inside meat is extremely tender, so be careful peeling away those skins.
- 2-4 Oysters of your choice, cut in halves.
- 3/4 cup of bread flour
- extra flour for dusting
- 1 egg
- 1/2 t kosher salt
- 1/2 t baking powder
- 4 oz of beer (personal choice)
- Garlic aioli ( or tartar )
- Sub rolls
- 350*F fryer setup
Take skinned and halved oysters and dust with some flour.
Combine 3/4 C flour, egg, salt, baking powder, and beer into a mixing bowl. Mix until a nice smooth batter has formed.
Dip the dusted oysters into the batter coating fully, and carefully drop into 350* oil. Correct temp oil is a vital variable in frying. BE CAREFUL!!!!
Fry until the oysters have a nice golden brown crust, carefully pull out and rest on a rack to preserve texture.
Serve on a sub roll with slaw, tartar, or my preference, a bit of lettuce and some aioli! Cold beer is not optional.