Vets Club to serve up a nutty tradition at annual Testicle Festival
by Trinity Gruenberg
The balls will roll into the Vets Club kitchen on February 28 for the annual Testicle Festival.
The festival began around 2017 after Ashley Wiersma and Jamie Rowe were castrating bull calves.
Ashley thought, “It would be fun to have a nut fry at the Vets Club.” (Even though they have their own at home.)
“They just thought we should try to have one of these at the Vets Club, and it has been a hit ever since,” said Sara Luebesmier.
The Rocky Mountain Oysters don’t come from local calves. They have to follow FDA food regulations, so 75-100 pounds are purchased from the packing plant in Long Prairie, and there are rarely more than 10 pounds left over.
The event attracts many people, including from North Dakota, South Dakota, Iowa, and other states.
There is more on the menu then just the “original sack lunch” if you would prefer other options. There is also a chicken and meatball buffet with potatoes and a salad bar, along with it being burger night.
“There are many options, but everyone will at least try the nuts. I think they have the taste and consistency of a chicken nugget,” shared Luebesmier.
As they thaw, the frozen testicles are soaked in milk to remove the membrane and drain the blood. Then, while still partially frozen, they are sliced, breaded, and deep-fried....