or Clinton, Mont., which throw annual testicle festivals. Another is popping a wheelie on a motorcycle, holding a sign that says: "Still Got Mine."įew other places revere the Rocky Mountain oyster like Severance, save for towns like Deerfield, Mich. An institution in the small town of Severance, Colo., Bruce's has enough sway in town to merit inclusion on its welcome sign, which reads: "The Town Of Severance: Where The Geese Fly And The Bulls Cry." The bar's exterior is plastered in cartoon bulls, some with their legs crossed. (Bottom right: Dennis Guffy, kitchen manager at Bruce's, preps beef testicles to be served as Rocky Mountain oysters.īruce's Bar is the place to try Rocky Mountain Oysters - a place that's been built on the novelty of eating testicles since 1957. KUNC Bruce's Bar in Severance, Colo., has built its reputation on the novelty of eating fried testicles since 1957. ![]() Some ranches still hold so-called "nut frys." In some corners, they're an aphrodisiac. There are old tales of ranch hands holding big parties to fry up the testicles. There's a rich tapestry of Western lore built around Rocky Mountain oysters, thanks to the food's cowboy provenance. I needed some Colorado cred, and the Rocky Mountain oyster was my last hill to climb. But still, I felt like I was missing out on something. Over the years, I'd tried the standard array of more traditional Rocky Mountain foods: elk, rainbow trout, lamb. I moved to Colorado from Illinois in 2011, and like many Midwesterners who make the journey out West, I was ready to broaden my views, experiences, relationship with nature, and my cuisine. In my corner of Colorado, they're Rocky Mountain oysters, and I somehow coaxed myself into thinking I needed to try them to be more a part of the place I live, to be a true-blue Coloradoan. They're known by many names: lamb fries, bull fries, Montana tenders, Serve the finished fries with hot sauce for dipping.A guy who covers agriculture in the West who's never put a skinned, sliced, battered, deep-fried bull testicle into a cup of cocktail sauce and then into his mouth? Many people will think they’re sausage, or a hot dog. The breaded fries cook up crisp and delicious with a very mild flavor. The end product is a delicious appetizer that isn’t gamey at all. Traditionally breaded fries are served with hot sauce, similar to buffalo sauce. After they’ve been soaked, you toss them in seasoned flour and deep fry them. Soaking in buttermilk is optional, but I recommend it. All you have to do is simmer them in water until they’re cooked through.Īfter the fries are par-cooked, you cool them, cut into pieces and soak in buttermilk overnight. Par-cooking your lamb fries is the way to go. ![]() While some recipes might tell you to cook the fries from raw, they’ll have a much stronger flavor that way, and may turn people off from eating them. Don’t worry-it’s worth the effort! After cutting away the outer membrane, the inner membrane must be peeled off. After the outer membrane is removed, there’s a second membrane to take off. Removing the membrane is easy to do by trimming with a paring knife. If you bought your fries from a store, they may have the outer membrane removed. Lamb fries with the outer membrane still attached. Shepherd Song sells them with the outer membrane attached, if you buy them from us, they’ll show up just as they appear in the picture below. The first thing you need to do is trim the testicles. If you want a more complete walkthrough of the trimming process, see my post How to Cook Rocky Mountain Oysters. ![]() ![]() There’s a few steps here, but they’re very easy and don’t take too much time. Good for you and good for the environment. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. We raise lambs & goats traditionally, humanely and sustainably. Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. A chef from Minnesota, Alan is a culinary industry veteran, former chef of acclaimed Lucia’s Restaurant and the Salt Cellar. This recipe is by James Beard award-winning Chef Alan Bergo, the Forager Chef. Here’s a few tips on cleaning and preparing, along with the steps you’ll take to get a perfect result. Lamb and goat fries (testicles) have a strong flavor without proper preparation, but if you follow my instructions, you’ll be rewarded with a very special dish. Crispy breaded, fried lamb or goat fries are one of the best ways to use an under-appreciated cut of meat.
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