Rocky Mountain Oysters versus "African Game Oysters"??

[MAdcox]

I've been eating them all my life. But they are "harvested" from young bulls (less than 6 months old). I've never been offered any from mature animals let alone aged and past prime type animals you would be taking on a hunt.

 

[steve white]

I have never seen pearls, if that's what you mean.

no I meant increased libido..

 

[wesheltonj]

I am not eating them no matter what continent they come from.

 

[RichD]

Bruces in Severance is my favorite placed to get them! I prefer beef over the buffallo ones.

Yup - I forget about Bruce's. Legendary place for oysters and I have not been there in about 40 years. I need to take a drive up there soon.

 

[Mike B. 216]

I'm out!!!

 

[Just Gina]

 

[Switup]

I'm not eating that crap unless I'm starving to death. Never seen the appeal.

Bulls balls cuisine, Nope !

 

[Woodcarver]

Fresh and hot off the branding iron heater, or laid in the coals off to the side of the main burn. Best part of working the iron rather than dragging the calves to the branding. Don't care for all the breading typically found at an oyster fry or restaurant, but it's easily knocked off. Most restaurants are serving what is sold by the slaughterhouse, so they tend to be from older stock; still good. I would guess the African variety is just as good. Looking forward to trying them at some point.
For those that haven't had the pleasure (or are squeamish due to what they are), if you like heart, you'll like oysters; same texture, very similar taste.

 

[CM McKenzie]

Fresh and hot off the branding iron heater, or laid in the coals off to the side of the main burn. Best part of working the iron rather than dragging the calves to the branding. Don't care for all the breading typically found at an oyster fry or restaurant, but it's easily knocked off. Most restaurants are serving what is sold by the slaughterhouse, so they tend to be from older stock; still good. I would guess the African variety is just as good. Looking forward to trying them at some point.
For those that haven't had the pleasure (or are squeamish due to what they are), if you like heart, you'll like oysters; same texture, very similar taste.

Not too many people cook them right on the branding pot anymore. I agree they are better straight out of the calf, and right onto the fire. We don’t even skin them first. Just throw them on the fire until they pop; set them on a salt block when they are ready; adds just a hint of flavor.

 

[MAdcox]

Fresh and hot off the branding iron heater, or laid in the coals off to the side of the main burn. Best part of working the iron rather than dragging the calves to the branding. Don't care for all the breading typically found at an oyster fry or restaurant, but it's easily knocked off. Most restaurants are serving what is sold by the slaughterhouse, so they tend to be from older stock; still good. I would guess the African variety is just as good. Looking forward to trying them at some point.
For those that haven't had the pleasure (or are squeamish due to what they are), if you like heart, you'll like oysters; same texture, very similar taste.

Not too many people cook them right on the branding pot anymore. I agree they are better straight out of the calf, and right onto the fire. We don’t even skin them first. Just throw them on the fire until they pop; set them on a salt block when they are ready; adds just a hint of flavor.

You two are welcome on my crew anytime. I've eaten a lot of them off the branding fire and don't mind them at all that way. But @Woodcarver, if you prefer working the ground and eating oysters to roping and dragging, we could be a good team! I'll just stay on my horse all day-haha