South Dakota Chislic Food

SOUTH DAKOTA CHISLIC

South Dakota Chislic image

I prefer my chislic fried, and with a combination of hot sauce and blue cheese sauce, but you can vary this as you like. Saltines are the normal accompaniment, but I like homemade fries better.

Provided by Hank Shaw

Categories Appetizer lunch Main Course Snack

Number Of Ingredients 5

Ingredients

2 pounds venison loin, cubed
1 tablespoon garlic salt
Oil for frying
Hot sauce to taste
Blue cheese sauce to taste ((optional))

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.

Nutrition Facts : Calories 227 kcal, Protein 46 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 119 mg, Sodium 1249 mg, ServingSize 1 serving

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

South Dakota's Own! Venison, Lamb or Beef Chislic image

Ervin Schimkat of Parker, South Dakota owned the only bar in town. Needing a snack food to feed his customers along with their beer, he remembered his childhood and how much he enjoyed the cheap and relatively simple chislic. Ever since, chislic has been a regular serving in Parker's few restaurants and only bar, as well as the regionally popular at Turner County Fair. Its fast and easy preparation made it the perfect bar snack for the German immigrants wanting a taste of the Old Country. Schimkat used the word chislic because of his and the dish's German heritage and family tradition of calling it that. Chislic literally means meat on a stick in the Schimkat family. Chislic may have originated as a derivative of shish kebabs, as the pronunciation of the word bears a close resemblance to other items in the same food family. True "bar food!" goes great with beer. Recipe is adapted from the South Dakota Outdoor Campus.

Provided by kittycatmom

Time P1DT15m

Yield 8 scewers, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup zesty Italian dressing
1 cup French dressing (Dorothy Lynch is best or Dorothy Lynch Salad Dressing)
1 lb lamb (remove all fat, cut into 1-2 inch chunks) or 1 lb venison (remove all fat, cut into 1-2 inch chunks)
garlic salt
hot sauce

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.

Nutrition Facts : Calories 1221.6, Fat 125.1, SaturatedFat 39.6, Cholesterol 112.4, Sodium 1150.1, Carbohydrate 15.9, Sugar 14.9, Protein 10

LEE'S CHISLIC

Lee's Chislic image

This is a chislic we cook at the station that goes over very well.

Provided by Lee Kruger

Categories Main Dish Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

3 pounds beef sirloin, cut into 1/2-inch cubes
¼ cup brown sugar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons chili powder
1 tablespoon ground ancho chile powder
2 teaspoons ground chipotle chile pepper
2 tablespoons salt-free seasoning blend
1 ½ teaspoons liquid smoke flavoring
¾ cup Worcestershire sauce
black pepper to taste
2 cups vegetable oil for frying

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.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 9.1 g, Cholesterol 59.8 mg, Fat 9.3 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 2.5 g, Sodium 225.8 mg, Sugar 6.4 g

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