Best 2 South Dakotas Own Venison Lamb Or Beef Chislic Recipes
Venture into the mouthwatering realm of chislic, a delectable dish that has captivated taste buds across South Dakota and beyond. This culinary gem, deeply rooted in the state's rich heritage, is a testament to the region's love for hearty and flavorful cuisine. Chislic, pronounced "chuh-slic", is a unique combination of tender meat, tantalizing seasonings, and a cooking method that elevates its taste to legendary status. Whether you prefer the robust flavors of venison, the succulent richness of lamb, or the classic comfort of beef, chislic offers an unforgettable gastronomic experience. Prepare to embark on a culinary journey as we present three enticing recipes that showcase the versatility and irresistible charm of this iconic dish.
Check out the recipes below so you can choose the best recipe for yourself!
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 MEAT LOAF
I've made other meat loaves, but I always come back to this one, which is based on my mom's recipe.-Lauree Buus, Rapid City, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8x4-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours; drain., Drizzle with ketchup; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 683mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
Tips:
- For the best chislic, use high-quality meat that is fresh and well-trimmed.
- Cut the meat into 1-inch cubes for even cooking.
- Marinate the meat for at least 4 hours, or overnight, to tenderize it and infuse it with flavor.
- Use a heavy-bottomed skillet or griddle to cook the chislic over medium heat.
- Cook the chislic in batches, so as not to overcrowd the pan and ensure even cooking.
- Cook the chislic until it is browned on all sides and cooked through.
- Serve the chislic hot with your favorite dipping sauce.
Conclusion:
Chislic is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a popular dish in South Dakota, but it can be found in many other states as well. Chislic is a great way to use up leftover meat, and it is also a fun and easy dish to make. So next time you are looking for a new and exciting dish to try, give chislic a try!
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