No ImageAngels on Horseback

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  1. kathy

    I’ve made these for years for Christmas Eve and New Years, I give meaty bacon cut in half lengthways a nice blanch, then wrap around a drained canned smoked oyster pierce with a pick, place in zip bag with soya sauce to coat. Let marinate for at least several hours or better yet overnight flipping regularly then broil. I didn’t realize you could do it with anything but chicken liver and smoked oysters LOL


  2. Crybaby

    Been making these since I was a teen! I parcook the bacon in the microwave for about three minutes and then wrap a half piece around each oyster, and I don’t use thin-sliced bacon either. For an added touch, I’ve also put a clove of roasted garlic on top of the oyster before I wrap it! Yummy. I’ve never heard of putting lemon juice on top after cooking them but trust me, it’s not necessary.


    I would boil the bacon, like J. Child calls for in Coq Vin , not fry it.

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  4. Andy

    Yes, this is a nice recipe. Just FYI Devils on Horseback is different, it is a prune or chicken liver dusted with cayenne pepper, wrapped in bacon and grilled. Also you can stuff the chicken liver into the prune and wrap that in bacon.

  5. athena

    This is such a cool idea. It looks like old-school rumaki, but totally different! How can you go wrong with bacon and oysters?

    You can’t. ;-) ~Hank

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