from Come ‘N’ Get It
Once a year, generally in early summer, the spring calves are brought in for branding. The testicles of bull calves are removed so they can grow into marketable steer beef. At many brandings, it is customary to serve the testicles for a snack or for supper. When prepared, they are known as “prairie oysters” or “calves’ fries.”
Ingredients
Calves’ testicles
Pail of salted water
1 egg, beaten
¼ cup (50 mL) milk
Cracker crumbs
Butter or beef fat for frying
Salt and pepper to taste
Directions
After the testicles have been removed, soak them in a pail of salted water. Or a 4-gallon (10 L) pail of water, use 1 cup (25 mL) of salt. Before cooking, remove any excess tubing and connective tissue and rinse with clean water. Combine the egg and milk. Dip the testicles in the egg-milk mixture, then roll in the cracker crumbs.
Melt butter or fat, enough to give ½-inch (1.5 cm) of hot fat, in a frying pan. Fry the testicles in hot fat. Serve from the pan with salt and pepper.
Nada’s Tips & Tricks: Where to get bull testicles? Place an order with your butcher or a local farmer in early spring and they will source it for you. Add seasoning to the cracker crumbs for different flavour profiles. Serve with a bold bbq sauce to match the strong flavour of the meat.
Reprinted with permission from Come ‘N’ Get It (May 2016), page 15, Heritage House. https://heritagehouse.ca/products/come-n-get-it