whitetail testes for cooking
Krissie Mason

How to Cook Venison Rocky Mountain Oysters

Time to get serious about using every part of the animal

I've never eaten rocky mountain oysters, nor made them in my kitchen. But inspiration came after tagging my first whitetail in the Big Horn Mountains of Wyoming. If you've never tried the dangly woodland berries yourself, man are you missing out. Some may squirm in their chairs, cross their legs, and cringe, but truly these were wonderful. These fried oysters are delicate in both texture and flavor. They were reminiscent of eating Weisswurst—a German white sausage made with minced veal—but without the casing.

Here’s how to clean and prepare them:

how to make rocky mountain oysters
The meat photographed in this gallery were provided by Anthony Licata of Bonnier Corp. and JJ Reich of Federal Premium.Krissie Mason
how to make rocky mountain oysters
Begin by cutting off any remains of the pizzle. Make the cut close enough to open the top of the scrotum.Krissie Mason
how to make rocky mountain oysters
With your fingers pull apart the scrotal sac to gain easy access to the testicles. Pull the skin down while push up from the bottom to “pop” the first testicle up and out.Krissie Mason
how to make rocky mountain oysters
Gently grab hold and tear free from membrane.Krissie Mason
how to make rocky mountain oysters
Repeat with the second testicle. Save the scrotum for tanning and stretching if you want a coin bag sure to start a conversation. (Seriously. Search for "deer scrotum coin purse" and you'll find plenty of information.)Krissie Mason
how to make rocky mountain oysters
Two testes removed from their warm and cozy pouch.Krissie Mason
how to make rocky mountain oysters
After removing a few more testes, place them in a bowl of cold water. When they’re floating in water, it’s evident why these are sometimes referred to as “oysters.” The resemblance is there.Krissie Mason
how to make rocky mountain oysters
After chilling in cold water for a bit, remove the flesh from the testicular membrane. Begin by cutting off the end with a very sharp knife. Some folks that serve rocky mountain oysters forego this step. The result is a chewy, tough mouthfeel that’s very unpleasant, indeed. Right: With the ends removed, gently slice open on the long edge to reveal the true delicacy. You are just looking to cut through the Tunica membrane—not through the entire testicle.Krissie Mason
how to make rocky mountain oysters
Grasp the tunica membrane with your fingers. With your other hand use the knife to scrape the flesh and roll it off of the membrane. The tissue is very soft and spongy.Krissie Mason
how to make rocky mountain oysters
Repeat the process with any remaining pairs. Notice how different each one looks. There are two pairs, and the fifth is a single from a buck that only had one testicle.Krissie Mason
how to make rocky mountain oysters
To prepare, cut the testicles in half lengthwise. Dredge in seasoned flour.Krissie Mason
how to make rocky mountain oysters
Dip dredged meats into a deep fry batter of choice. I made a lite-beer batter.Krissie Mason
how to make rocky mountain oysters
Dip dredged meats into a deep fry batter of choice. I made a lite-beer batter.Krissie Mason
how to make rocky mountain oysters
Gently lay battered oysters into a cast iron skillet, filled with a couple inches of preheated 350˚F oil. (I used my Field and Company #8. It has a polished, smooth surface, and is 25-50% lighter than most cast iron pans so it doesn't break my wrist. But any cast iron will do.)Krissie Mason
how to make rocky mountain oysters
Remove, and serve with your sauces of choice. I used a homemade creamy horseradish, ketchup, and a whole-grain rustic German mustard.Krissie Mason
how to make rocky mountain oysters
JJ Reich with the deer that donated to this cause. JJ tagged his buck with the new Savage 110 Hunter with AccuFit Stock and Federal Premium Edge TLR in 30-06 Springfield.Krissie Mason