CHEF AARON SCHERR hands me his balls. They are grey and spongy, and while I’d like to think they look like something else, there’s no getting past the fact that these balls are, in fact, balls.
For 18 years, Buzzards Restaurant has been serving Prairie Oysters on the menu, a highlight of its Stampede offering. A cowboy would have to look long and far to find the sea in the prairies. These oysters are as removed from seafood as a horse on the moon, although they do bare relation to their cousins, Rocky Mountain Oysters, south across the border.