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Praire Pate' The Pate' Made With Rocky Mountain Oysters

Richard.Blaine's picture
Ingredients
  Rocky mountain oysters 1 Pound (Bulls Balls)
  All purpose flour 1⁄2 Cup (8 tbs) (Optional)
  Peanut oil 1⁄4 Cup (4 tbs) (For deep frying)
  Butter/Ghee 1 1⁄2 Cup (24 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Hardboiled eggs 4 , roughly chopped
  Toasted chopped walnuts 1⁄2 Cup (8 tbs)
  Chicken stock 1 Cup (16 tbs)
  Freshly ground nutmeg 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Garlic cloves 4 , roughly chopped
  Salt 2 Teaspoon
  Cayenne powder/Red chili flakes 1 Pinch
  Dijon mustard 2 Tablespoon
  Bourbon/Brandy 3 Tablespoon
Directions

GETTING READY
1. Skin the meat as shown in the video.
2. Rinse and soak in salt water with vinegar/ lemon juice for at least two hours. Blanch the meat for 2-3 minutes.

MAKING
3. Slice meat lengthwise into 1/4 –inch thick pieces. (You may dredge in flour if desired) Dry the meat on paper towel.
4. In large skillet heat oil over medium flame and fry the meat slices for about 3 minutes on each sides or until golden brown. Place on a plate with paper towels to drain excess oil.
5. Now cut the fried meat slices into smaller pieces.
6. In food processor, add fried meat slices, butter, onion, hard boiled eggs, toasted walnuts, chicken stock, nutmeg, lemon juice, garlic, salt, cayenne powder, Dijon mustard, and Bourbon. Blend after each addition until smooth. Transfer to a container and chill in the fridge for at least 4 hours. Remove from fridge and let it come back to room temperature before serving.

SERVING
7. Serve chilled on toast or crackers and enjoy!

TIPS
It can stay in fridge for 4-5 days.

Things You Will Need
To Soak Meat:
1/2 gallon water
1 tablespoon salt
1 tablespoon white vinegar/lemon juice

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Taste: 
Savory
Method: 
Blending
Dish: 
Spread
Ingredient: 
Meat
Servings: 
10

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