Ginger-Citrus Infused Rocky Mountain Crispy Jewels
Courtesy of Chef John McGannon, wildeats.com
What I thought started as a tongue-in-cheek request from one of our members has now turned into a full-blown culinary discovery. Enter the Rocky Mountain Elk Oyster.
This year, the draw gods were not on my side for elk. However, having good friends who have enjoyed my cuisine in the past brings all kinds of windfalls. My dear friend Lou “Shark” Prusinovski was kind enough to supply me with the jewels.
When you get a fresh pair (as they come in pairs) the first thing one recognizes is their smell. Those who have hunted elk during the rut will recognize this experience. Here’s how you clean them.
They are housed in a double layer of membrane, which needs to be removed. Simply cut down the side of the jewel and unfold it until you get to the center meat portion. They look somewhat like a sweetbread (thymus gland). At this point, they need to be soaked in a vinegar-infused brine (recipe below). The vinegar will break down the gamey, rut-like essence of the testicle.
After letting them sit in this brine for two days, rinse the testicles with cold water, dry them and then slice into ¼-inch disks. You will notice the wallow-like odor is gone, which is a good thing—just ask my wife. At this point the tendergroins are ready to be prepared in a number of ways. Believe it or not, testicles are considered a very special treat in many parts of the world. They can be sautéed with peppers and onions, added to pizza as they do in the Mediterranean, turned into stews as they do in Mexico, or grilled on skewers with a tangy barbeque sauce. The key is to properly clean and brine them in the vinegar solution before you do any cooking.
Below is a simple approach that will surprise you. They are tender, with a tinge of acid (from the vinegar) but actually quite delicate. This could take over as your official Super Bowl snack! Go nuts!
Ginger-Citrus Infused Rocky Mountain Crispy Jewels
• 2 elk testicles (skinned)
• Vinegar Brine
1 cup cold water
2 tbsp cider or white vinegar
1 tsp WildEats Ginger-Citrus Rub (this blend works very well with jewels because of its refreshing profile). You could also use fresh ginger, citrus peel, garlic and allspice.
• Breading
1 cup flour (1⁄4 cup for dredging)
1⁄2 cup corn meal
salt to taste
2 egg whites slightly whipped (When breading, egg whites will give you a crisper coating than if you use whole eggs.)
• Cooking oil for frying
• Dipping sauce
1⁄2 cup ranch dressing
several splashes of hot sauce
You’ll need three bowls for the dredging flour, egg whites and then the breading. Dredge the disks in the plain flour, then place in the egg whites and coat evenly, and then place in the final breading. Heat the frying oil to 365°F and place a couple of jewels in at a time. Fry until golden brown. Remove them to a paper-towel lined sheet pan until all are finished. Serve with chicken wings and raw vegetables.
John McGannon is chef/founder of Wildeats Enterprises, a life member of the RMEF, host of popular wild game cooking seminars at the foundation’s Elk Camp and a passionate hunter.