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November 09, 2015


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Prairie Oysters "Buffalo Bull Fries" with Herb Lemon Aioli

You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant.  Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering!
Prairie Oysters "Buffalo Bull Fries" with Herb Lemon Aioli

2 - packages Wild Idea Buffalo Bull Fries
¾ - cup extra virgin olive oil
¾ - cup rice vinegar
½ - teaspoon chili flake
½ - teaspoon black pepper
¾ - teaspoon salt
8 - sprigs fresh thyme, leaves only
8 - sprigs fresh parsley
1 - lemon, juiced
1 - green onion
2/3 - cup flour
½ - tablespoon onion powder
1 - tablespoon garlic powder
½ - teaspoon cayenne
3 - cups grape-seed or sunflower oil
fresh lemon

1)  In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes.
2)  Drain the bull fries in a colander and rinse under cold water, until room temperature.
3)  While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender.  Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender.
4)  Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana.
5)  Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker.
6)  Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours.
7)  Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl.
8)  Remove the bull fries from the first marinade and place them on cutting board.  Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours.
9)  Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel.
10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne.
11) In a deep medium sized pan, over medium high heat, heat the oil.
12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged bull fry piece into the hot oil to test the oil temperature. You will want a nice sizzle and the bull fry should pop to the surface. Add half of the batch slowly and carefully so you do not burn yourself.  Use a tong or spoon to move the bull fries’ a round a bit, this will help keep them from sticking together.
13) When golden brown remove the bull fires from the oil with a slotted spoon and place them on a paper sack or paper towel. Season with a sprinkle of salt immediately. Repeat with remaining bull fries.
14) Place warm bull fries in a serving bowl, and squeeze with a wedge or two of lemon.  Serve with Herbed Lemon Aioli and hot sauce.

Herbed Lemon Aioli

2 - egg yolks
1 - large garlic clove
½ - teaspoon salt
½ - teaspoon Dijon mustard
1 - teaspoon fresh thyme leaves
3 - fresh parsley sprigs
½ - teaspoon lemon zest
1 - lemon, juiced
1/3 - cup olive oil
pinch cayenne


Place all ingredients in blender, except olive oil, and mix until incorporated. With blender running, slowly add oil in from the top spout, blending to incorporate. Place contents into serving bowl and refrigerate until needed.  Sprinkle with a pinch of cayenne.

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