Best 2 Rocky Mountain Oysters Recipes

ROCKY MOUNTAIN OYSTERS

Steps:

• Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
• Soak in a pan of salt water one hour; drain.
• Transfer to a large pot and add enough water to float the meat.
• Add the vinegar to the pot.
• Parboil, drain and rinse.
• Let cool and slice each oyster into 1/4 inch thick ovals.
• Sprinkle salt and pepper on both sides of sliced oyster to taste.
• Combine flour, cornmeal and some garlic powder to taste.
• Roll each slice into flour mixture.
• Dip into milk.
• Roll again into flour mixture.
• Dip into wine.
• (repeat the procedure for a thicker crust).
• Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
• Drain on paper towels.
• Serve with cocktail sauce if desired.

ROCKY MOUNTAIN STEW

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.