Rocky Mountain Oyster Stew
- 1 hr 30 min
- 20 min
- s: 8 servings
- 2 pounds large bull’s testicles
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 1/8 cup canola oil
- 2 teaspoons chopped garlic
- 2 cups sliced white onions
- 1 stick unsalted butter
- 1/2 bottle red wine
- 1/8 cup tomato paste
- 1 teaspoon freshly chopped chives
- 1 teaspoon freshly chopped parsley leaves
- 1 crispy French bread (baguette), sliced and toasted
Preheat the oven to 350 degrees F.
Remove outer membrane from the testicles and slice into 1-inch disks. Toss into flour, seasoned with salt and pepper, and shake of any excess. In a large oven proof skillet add canola oil and heat until it gets to the smoking point. Add garlic and onions and saute until cooked, tossing quickly so as not to burn the garlic. Remove from pan and set aside.
In the same pan with the oil residue, add the butter and place the disks of the testicles, flat side down, into the hot skillet. Cook until golden brown on both sides. Add the wine, stir in tomato paste until well incorporated, then add back the sauteed onion and garlic mixture. As the dish cooks it will thicken because of the flour dusting on the testicles. Continue to cook on top of the range for about 15 minutes, then place the pan into the preheated oven for another 30 minutes or until testicles are tender. Remove from oven and adjust seasoning. Let rest for approximately 10 minutes so flavor enhances. Garnish with chopped herbs and crispy bread.
2009, Robert Irvine, All Rights Reserved