Lees Chislic Food

LEE'S CHISLIC

Steps:

• Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
• Heat the oil in a large skillet over medium-high heat until shimmering.
• Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

SOUTH DAKOTA'S OWN! VENISON, LAMB OR BEEF CHISLIC

Steps:

• Soak wooden skewers in water for 20 minutes. (quantity depends on size of meat pieces).
• Cut meat roast into bite size pieces.
• Marinate meat in the Dorothy Lynch and Zesty Italian dressing for 30 minutes to overnight. (the longer the better!).
• Drain dressing off meat. Place meat evenly on wooden skewers.
• Grill chislic at a high temperature until cooked to desired temperature. (most chislic is cooked to medium rare to medium).
• The chislic can also be broiled in the oven or placed in a deep fat fryer. (do not skewer meat if you are preparing it in the fryer).
• Serve with garlic salt and hot sauce.

LEE'S CHISLIC

Steps:

• Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
• Heat the oil in a large skillet over medium-high heat until shimmering.
• Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

SOUTH DAKOTA CHISLIC

Steps:

• Be sure to remove any silverskin from the venison, and make the cubes about an inch across. Dust with the garlic salt.
• Fill enough oil in a heavy pot or a deep fryer to be able to submerge the venison -- you'll be cooking it in batches, so it doesn't need to be huge. Bring it to 350°F. Set out some paper towels to let the finished chislic drain.
• Pat the meat dry with paper towels and carefully drop about 1/2 pound into the fryer. It will roil violently. Let the venison fry for about 2 minutes, then move it to the paper towels to drain. Repeat with the remaining venison, a 1/2 pound at a time.
• Serve with toothpicks, hot sauce, blue cheese sauce, beer, and fries or Saltines.