Rocky Mountain Oysters Recipes
ROCKY MOUNTAIN OYSTERS
These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.
Provided by Karen From Colorado
Categories Beef Organ Meats
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
- Soak in a pan of salt water one hour; drain.
- Transfer to a large pot and add enough water to float the meat.
- Add the vinegar to the pot.
- Parboil, drain and rinse.
- Let cool and slice each oyster into 1/4 inch thick ovals.
- Sprinkle salt and pepper on both sides of sliced oyster to taste.
- Combine flour, cornmeal and some garlic powder to taste.
- Roll each slice into flour mixture.
- Dip into milk.
- Roll again into flour mixture.
- Dip into wine.
- (repeat the procedure for a thicker crust).
- Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
- Drain on paper towels.
- Serve with cocktail sauce if desired.
ROCKY MOUNTAIN STEW
This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!
Provided by DEBOKC
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 10
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
- Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
- Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 26.4 g, Cholesterol 44.7 mg, Fat 11.4 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 3.8 g, Sodium 919.9 mg, Sugar 5 g
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