Bison Testicles...

So, Will and I scored a bag (okay, pun intended) of Bison Testicles the other day, and were debating the best way to prepare them. Will says boil em, slice em thin against the grain (if there is a "grain") and deep fry em.....? Any other suggestions?? Any other Chefs handle...er, cook these before?? Just wondering...-Dave

Scored a bag of Bison Testicles

Sliced then fried.

There's a slight agony thinking about that.

[Robin Garr]

There's a slight agony thinking about that.

As Dave Barry use to say, "It makes you curl up like a boiled shrimp."

This entire thread is just plain nuts.

Will's got it right- best technique for this cut, IMO- millions of Chinese don't have it wrong.

Or you can simply think of it as tongue, and use your fave application.

I would use them quickly, typically fresh organ meats don't keep long. Maybe these are frozen. I used to castrate bull calves back in my farming days, not a fun job!

[Robin Garr]

think of it as tongue

If you don't freeze them a while first they are very hard to peel.
They get all wiggly and stuff. And it helps to make deprecating animal noises while your at it.
Just sayin'

Lamb fries, mountain oysters, what do you call bison testicles???
Besides large I'm sure...

Lamb fries, mountain oysters, what do you call bison testicles???
Besides large I'm sure...

"Bisicles"?

Jackie R. Hahahaha! I’ll remember that one.
Put mirepoix, thyme, bay leaf, peppercorn, and some salt into a pot of water, let it simmer for about ten minutes. Bing back to a boil and add your testicles (not yours, the bison), then before it come back to a boil stop it at a simmer. Let them simmer for about twenty minutes, or until they are fully cooked, use a thermometer if you have to. After fully cooked place in an ice water bath for about three-five minutes, then place in a pan just large enough to hold the balls yet large enough to have another pan fit just into the other pan on top of the testicles. Weigh the top pan with a brick or can of something and let it chill in the fridge for two hours or so, just make sure it’s pressed well. After they are cooled and pressed you have the nauseating task of cleaning all membrane and vein from them. Then you can either sauté them as are or slice and sauté in whole butter slowly after the butter stars to foam until the testicles are crispy. Not really a sauté but slowly brown in butter. The butter will be browned by the time you’re done, so add a little vinegar of your choice and perhaps a little Dijon to bring it together. Bon appétit!

Jackie R. Hahahaha! I’ll remember that one.
Put mirepoix, thyme, bay leaf, peppercorn, and some salt into a pot of water, let it simmer for about ten minutes. Bing back to a boil and add your testicles (not yours, the bison), then before it come back to a boil stop it at a simmer. Let them simmer for about twenty minutes, or until they are fully cooked, use a thermometer if you have to. After fully cooked place in an ice water bath for about three-five minutes, then place in a pan just large enough to hold the balls yet large enough to have another pan fit just into the other pan on top of the testicles. Weigh the top pan with a brick or can of something and let it chill in the fridge for two hours or so, just make sure it’s pressed well. After they are cooled and pressed you have the nauseating task of cleaning all membrane and vein from them. Then you can either sauté them as are or slice and sauté in whole butter slowly after the butter stars to foam until the testicles are crispy. Not really a sauté but slowly brown in butter. The butter will be browned by the time you’re done, so add a little vinegar of your choice and perhaps a little Dijon to bring it together. Bon appétit!

Sweet! The menu selection will henceforth read as "Court Bouillion Bisicles Dijonnaise in brown butter..." Sounds so French even I'd eat it!! I'll try and run em on Saturday.

Lamb fries, mountain oysters, what do you call bison testicles???
Besides large I'm sure...

"Bisicles"?

I just laughed for about 10 min. with this one. And then I threw up in my mouth a little thinking about eating them

Pahhhhhhhhhhh

Lamb fries, mountain oysters, what do you call bison testicles???
Besides large I'm sure...

"Bisicles"?