The use of bull’s or calves testicles is well known in the American West and Rocky Mountain region, especially where cattle ranching is prevalent. The novelty dish of deep fried rocky mountain oysters are so popular in Colorado that they are served at Coors Field during Colorado Rockies baseball games. The
Omni Interlocken Hotel wanted to create a recipe that was approachable and delicious. We currently have a braised beef short rib pot pie on our menu and thought the substitution of proteins would lend itself nicely. Our
Rocky Mountain Oyster Pot Pie is made with a traditional stock thickened with flour and sautéed vegetables topped with an herb infused crust.
Rocky Mountain Oyster Pot Pie
The Filling:
1 lb Calf testicles
1 cup Sliced carrots
1 cup Frozen green peas
1/2 cup Celery, sliced
1/4 cup Poblano peppers
1/3 cup Butter
1/3 cup Onion, chopped
1/3 cup All-purpose flour
1/2 tsp Salt
1/4 tsp Black pepper
1/2 tsp Smoked paprika
1 3/4 cups Chicken broth
2/3 cup Whole milk
2 cups Buttermilk
1 Egg, beaten
1. With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately 1/4- to 1/2 inch thick pieces. Place pieces in a large pan and cover with buttermilk and let sit two hours.
2. Preheat oven to 425 degrees F.
3. In the saucepan over medium heat, cooked sliced testicles, onions, celery, carrots, and peppers in butter until soft and translucent. Stir in flour, salt, pepper, and smoked paprika. Slowly stir in chicken broth and both buttermilk and whole milk. Simmer over medium-low heat until thick. Add the peas. Remove from heat and set aside.
4. Place the mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush with egg wash.
5. Bake in the preheated oven for 15 to 20 minutes, oe until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
The Herb Crust:
2 1/2 cups All-purpose flour
2 Tbsp Fresh parsley, chopped
1 Tbsp Sage, chopped
1 Tbsp Rosemary, chopped
1 Tbsp Thyme, chopped
1 tsp Salt
1/2 cup Unsalted butter, chilled, cut into 1/2 inch pieces
1/2 cup Solid vegetable shortening, chilled
1/2 cup Ice water
1. Place flour, herbs, and salt in a food processor and process until herbs are finely chopped.
2. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together.
3. Gather dough into ball and chill for 30 minutes.
4. Roll dough into the circumference of the pie keeping the crust about 1/8 inch thick. Place in cooler and cover with a moist cloth when not in use.
 Although the herb dough recipe is quick and easy, if you are pressed for time, you can simplify the process by using a store bought pie dough and rolling the chopped herbs into it. |
 Chef Joshua Hasho Growing up on the outskirts of Detroit, I credit my love for anything fresh and local with growing up in a very “outdoorsy” family that often took family camping vacations that included afternoons fishing on lakes or weekend hunting trips with my dad cleaning and preparing deer. I knew at a young age that becoming a Chef was what I ultimately wanted as a career but at that time had no idea how simple childhood memories would be the genesis of what is most important to me as a chef.
Attending Schoolcraft College in Livonia Michigan and staging around at local restaurants, I was exposed to local chefs like Brian Polcyn and Takashi Yagihashi, who helped develop an appreciation for all things culinary, especially butchery and charcuterie skills, along with an intense work ethic which plat formed my career beginning at the Ritz Carlton in Dearborn Michigan. From there I have held positions as Chef de Cuisine at the Ritz Carlton in Marina Del Rey California, Ojai Valley Inn and Spa, Montage Resort and Spa in Laguna Beach, as well as stints at the Ritz Carlton in Westchester New York and The French Laundry in Yountville California.
As the Executive Chef at the Omni Interlocken Hotel my philosophy of keeping it local and simple is fortified by building strong relationships with the farmers from the surrounding Colorado area. “The farmers and Mother Nature have done all of the hard work for us, it’s our responsibility to not screw it up.” At the Omni in Interlocken we feel our guests need to know where their food comes from, how it is grown and who is growing it.
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