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: