South Dakotas Own Venison Lamb Or Beef Chislic Food
SOUTH DAKOTA CHISLIC
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
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
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
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
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