South Dakotas Own Venison Lamb Or Beef Chislic Recipes

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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

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

VENISON CHILI



Venison Chili image

This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well.

Provided by Scotch

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 7

Number Of Ingredients 17

4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
  • Mix everything together thoroughly and let simmer for about 20 more minutes.

Nutrition Facts : Calories 801.9 calories, Carbohydrate 49.7 g, Cholesterol 157.1 mg, Fat 36.9 g, Fiber 9.3 g, Protein 49.2 g, SaturatedFat 12.5 g, Sodium 551.5 mg, Sugar 11.6 g

VENISON MEAT LOAF



Venison Meat Loaf image

My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. She raved about this flavorful main dish the entire time she was eating it! -Liz Gilchrist, Bolton, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 10

2 eggs
1 can (8 ounces) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1-1/2 teaspoons salt
1/8 teaspoon pepper
1-1/2 pounds ground venison
2 tablespoons brown sugar
2 tablespoons spicy brown mustard
2 tablespoons white vinegar

Steps:

  • In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 204 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 783mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.

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Top Asked Questions

What is South Dakota chislic?
It’s what you eat at a South Dakota bar after limiting out on pheasants, or while watching the Vikings. Chislic is deeply South Dakotan, and in its purest form is fried mutton with garlic salt, served with Saltines on the side. But there are variations, and beef and venison chislic are common.
How to cook venison chislic in a deep fryer?
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.
Where to eat chislic in South Dakota?
Chislic is deeply South Dakotan, and in its purest form is fried mutton with garlic salt, served with Saltines on the side. But there are variations, and beef and venison chislic are common. I’ve eaten it in various divey bars while pheasant hunting, or just passing through SoDak.
Is venison chislic common in the US?
But there are variations, and beef and venison chislic are common. I’ve eaten it in various divey bars while pheasant hunting, or just passing through SoDak. I happen to like the “Buffalo wings” presentation, with hot sauce and blue cheese sauce on the side. And fries are more substantial than the Saltines, but both are good.

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