Deer “Chislic” aka meat on a stick getting ready for the grill. r/Hunting
We serve the chislic with hot sauce and creamy horseradish. Some South Dakota hunters get fancy with their seasoning blend, but we like the classic. We season bite-size chunks of venison backstrap with salt, pepper, and a bit of garlic powder, then fry them in either lard or vegetable oil for just a few minutes until they hit a nice medium-rare.
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3. AUTHENTIC SOUTH DAKOTA CHISLIC. If you're looking for a delicious appetizer to impress your guests, Chislic is the best way to go! This recipe calls for juicy chunks of deer backstrap meat seasoned with garlic, salt, and black pepper, then grilled to perfection.
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(0) Course Main Chef's notes We returned to camp eager to eat something that wasn't another uninspiring ham sandwich. Though only Day Two of the hunt, the heavy gambrel next to the cabin meant venison on the menu. Hungry as we were tired, it was easy to decide on supper. South Dakotans know the right way to do it.
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Pronounced "chiz-lick," or in some places more like "chis-lick," chislic is, simply, chunks of red meat grilled or fried, either on a skewer or served with toothpicks. It's what you eat at a South Dakota bar after limiting out on pheasants, or while watching the Vikings.
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Delicious cuts of venison are dredged in melted butter, sprinkled with salt and pepper, (similar to how to cook steak in the oven ), and cooked in a 400° air fryer for a quick and easy way to enjoy it without breading. ( If you prefer fried deer meat with breading, you'll LOVE this fried deer meat recipe!) Jump to: Why you'll love this recipe
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Ingredients 1 pound boneless lamb leg, cut into 1-inch cubes 1 1/2 teaspoons Worcestershire sauce 3/4 teaspoon chili powder 3/4 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper Vegetable oil, for frying Serving suggestions: garlic salt, hot sauce and saltine crackers . Directions
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My first deer and South Dakota chislic. Amy and her 5x5 deer. Photo by Josh Halverson Posted Wednesday, November 30, 2022 4:31 pm. South Dakota Chislic 2 pounds venison loin, cubed 1 tablespoon garlic salt Oil for frying Hot sauce to taste, optional Blue cheese sauce to taste, optional.
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Cool hunting shirts here https://mountedhorn.ecwid.com/T-Shirts-c34474778 A simple and tasty venison Chislic Recipe that you can make with your deer meat. I.
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Season lightly with garlic powder, salt, and pepper, then drop into 350-degree oil for 2 to 3 minutes until the meat reaches a medium-rare internal temperature. Season the backstrap and thread onto wooden skewers, if desired. If you cook your chislic as separate pieces, remove them from the oil and drain on a paper-towel-lined tray.
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Add ground venison. Cook until the ground venison has completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks. Drain and discard excess fat/grease from the meat, if necessary. Transfer the browned deer meat into the slow cooker. Stir in the rest of the ingredients (except for the masa harina flour and water).
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Add the mushrooms, garlic, better than bouillon, and steak seasoning. Stir in the butter garlic sauce until the mushrooms are browned slightly about 5 minutes. Reduce heat to low and saute until mushrooms are nice and tender about another 5 minutes. Plate the mushrooms, then serve and enjoy!
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Main Dishes Lee's Chislic 4.1 (10) 9 Reviews 2 Photos This is a chislic we cook at the station that goes over very well. Submitted by Lee Kruger Published on March 5, 2020 Add Photo Prep Time: 10 mins Cook Time: 10 mins Additional Time: 1 hr Total Time: 1 hr 20 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients
Chislic (South Dakota Cubed Meat) Recipes Cooking Channel Recipe
Deep fry meat Sprinkle with Parmesan cheese and red pepper flakes (optional) Serve with dipping sauce and saltine crackers While there are many ways to season chislic, I like to keep it simple with a few pantry-staple seasonings like garlic powder, seasoned salt, and Worcestershire sauce.
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Chislic is made with bite-sized pieces of meat that have been deep-fried and seasoned with Worcestershire sauce, garlic powder, salt, and pepper. Many restaurants and grills in South Dakota offer Chislic as an appetizer. This dish seems to be made differently everywhere, but I've never tried a Chislic that I didn't like.
