Northwest Fishing Reports

I have a situation unfolding at work, where the guy who came in last place within our fantasy football league this year, was supposed to have to do something of questionable good sense. This was to be determined by the rest of the league.

We came up with that he would have to consume a "Ball sandwich"... months went on and this guy would always have "Other plans" when we decided to take him out for drinks and "Sammies" Another co-worker shot a deer and recovered the jewels. Apparently they were the size of marbles, but it was all supposed to happen.

Meanwhile, the sammie eater has never made good... and tomorrow he leaves the country back to Belgium for good.
This week I located some Bull testis... I'm fixing to get bizzy in the kitchen. Gonna make up a nice baguette roll with maybe marinara sauce over it, testi chunks over the top, covered in a little mozzarella maybe? Kinda like pizza bread.

If anyone has any recipes of your own on these testis, please pass them along. I realize they are usually deep fried, and I will do that before putting them over the baguette roll.
The original deer ones were like marbles, these are like baked potato size. .

I'll be a son of a gun! You found my nuts! I've been looking in my bilge the last couple of months for those things.... I lost em slamming waves off the coast last Fall. Did you happen to see a hitch hiking kidney? Mine snuck away as soon as I hit the ramp! LOL

Dijon mustard is what I would try with those oysters....

I have not come across your kidneys, Mark.
Interesting times with the deep fryer tonight. I'll post a pic. tomorrow.

slice, flour(your choice of seasonings), pan fry with bacon and onions.... ketchup to taste

I like eating mine with a ham sandwich, take the sandwich in one hand, balls in the other. Throw the R.M.O. over your shoulder and take a bite of the ham sandwich.

Hey Quad.
I don't have a lot of experience with the "oysters", but did try my hand at preparing them from the bull elk I got a few years ago. I sliced them into inch thick medallions, dusted them in flour, salt, pepper, and garlic powder and then pan fried them in butter. I thought they had the consistency and flavor of scallops. They didn't have a lot of flavor though, so in the future would probably add some more seasoning or maybe make a pan sauce from the butter to serve them with. That was my first and only attempt with that sort of cuisine and was pleasantly surprised. Would definitely try it again….now if I could just get another bull elk!

I was going to say I can get you fresh calf balls (about the diameter of a quarter or a little larger)by the bucket from the ranch around the end of May if you wanted to put on a feast. We always just had em breaded and fried whole. I'll eat em, but not a big fan, tastes too much like liver to me.

Count me out! I'll eat just about anything, but I draw the line at testicles.

That brings back a great memory when I was living in Idaho. A relative came to visit from the coast as we were driving through town there was a sign he saw that read Fresh R.M. Oysters. We had to stop for lunch so I had a burger and fries and watched as he cobbled his second helping of oysters. He commented how they were cheaper than oysters on the coast and how they tasted different but must have been because they were fresh water oysters not salt water ones. I asked if he knew what rocky mountain oysters were and he told me must be out of a lake or stream in the rockys. We went home and he told my Dad what a great place he found to eat and my Dad filled him in on what it was he was eating. He didnt feel to good after that and I played stupid. Its now a great campfire story and I think he might still eat them once in awhile but wont admit it.

I just saw this post today. Id say to peel off the outer membrane with the muscles off then slice or fry. The outer membrane may make for an extra toughness.In order to enjoy organs you must like the gamey (irony,metallic,and earthy flavors). Even bull penis isn't bad. Its a texture food.Now that I lost my teeth I doubt I'll be able to eat organ meat. Im a big liver person. deer liver is very good. Elk is even better. I make liver Pate or most commonlyknown as "Chopped Liver) I use a recipe from my mothers mother from Russia/ Poland.

They came out pretty good, Racfish. Yes, I understood to remove the outer coating. I deep fried them in a nice batter, etc. I had people coming down the hall to get pieces. Anything deep fried is usually pretty good. No more talk about your lost teeth and consuming oysters, it's not a good visual. (-:

I've had them, cube em up, bread em and deep fry em and they're good. Just like eating meat, other than you can't think about what you're eating :D

I take it that your company had a ball at your place. I couldn't resist.

racfish wrote:I take it that your company had a ball at your place. I couldn't resist.