Take the bull by the horn: Instead of the tenderloin, why not try the tendergroin? Also known as calf fries, Rocky Mountain oysters are the testicles of cows, buffalo, pigs, lamb, sheep or turkey. They can certainly humble even the brawniest group of guys.
Ask your butcher a week in advance if he or she can order Rocky Mountain oysters. In the ranching communities of the West and Midwest (especially Montana, Wyoming and Colorado), tendergroin is easy to procure from butchers and meat shops.
Try specialty meat producers. One company that sells Rocky Mountain oysters to restaurants all over the country is Exotic Meats (exoticmeats.com), for $10.95 per lb. Or try Fairbury Lockers (fairburylockers.com) in Nebraska.
Look for pale, whitish-tan oysters that have been shipped frozen and vacuum-packed or stored cold at your butcher.
Remove the thick muscle surrounding the oyster with a sharp paring knife. Cut larger portions in half or quarters, and keep them wrapped in the refrigerator until you're ready to fry them up.
- To prepare Rocky Mountain oysters, batter them in flour, cornmeal, salt and pepper, then fry in a hot skillet with oil. Drain on paper towels and sprinkle generously with Louisiana Hot Sauce or Tabasco. Eat while hot.