Bull Testicles in a Cauldron
A savory delicacy right in your own kitchen — give it a go! It's genuinely delicious. I think this is a dish everyone should try at least once. Cooked well, it has a delicate, pleasant, and truly unusual flavor — unlike anything else — along with a mouthwatering aroma. Our favorite way to make bull testicles (Rocky Mountain oysters) is in a cauldron, and today we're sharing a simple method for doing just that.
Annelly
Recipe author
Bull Testicles in a Cauldron
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
8 g
Fats 70 %
26 g
Carbohydrates 8 %
3 g
278 kcal
GI:
100
/
0
/
0
- Start by washing the bull testicles well and peeling off the outer membrane. Then cut each one lengthwise into 8 equal pieces. Do this gently — they have a very delicate texture that's easy to tear, and a torn piece won't look as nice in the finished dish. Put the cut pieces in a bowl, then salt and pepper them. Heat the cauldron and get the oil good and hot in it. While the cauldron heats up, peel the onion and slice it into half-moons. Add it to the hot oil and fry until golden, stirring constantly. Once the onion is done, add the cut testicles. Fry until all the moisture has cooked off, stirring often so nothing sticks. Serve the bull testicles hot!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Bull testicles - 230 kcal/100g
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