So once again I have co-opted Carolyn’s section of this blog because, hey, she isn’t around right now so what’s she going to do to stop me (please don’t answer that question, dear)? This time, I’m talking about a delight that hails from the great state of South Dakota–chislic.
Now chislic is a very simple dish. All it consists of is a few spices and fried red meat. Traditionally this dish is made from mutton, but anything from lamb to venison to beef will work. And yes, the best tasting will always be beef.
Making it is so simple that even a auto-insurance selling caveman could do it. First, find some lean red meat and dice it into about 1 inch chunks.
Next, mix up a few spices. Some that I like to use are Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix these up in a bowl and then toss the meat in them. You can marinate the meat in this to enhance the flavor if you want. There’s no rules.
While you are doing that, get a pot going on the stove with enough vegetable oil in it to cover the meat. If you have a deep fryer, this would work splendid as well, because that’s what you’re going to do! Put the meat in the hot oil for one minute to cook it to medium-rare. If you’re using wild game, I’d suggest cooking it longer to well-done because there’s darn good possibility wild game has parasites. Parasites are not a valid diet plan.
Once the meat is done cooking, put it on a plate with paper towels to soak up the extra oil. Let them cook for a minute or two to keep from burning your mouth, but you’ll want to serve these hot. And that’s all it takes to make a South Dakota classic!
1 lb red meat (lamb, venison, or beef)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
Vegetable oil for frying
Dice meat into 1 inch cubes. Toss cubes with spices and sauce in a medium sized bowl. Let marinade for 1 to 4 hours.
Heat oil to 375 F. Fry the meat in this oil for 1 minute to reach medium-rare. If cooking wild game, fry for longer to reach well done. Use paper-towels to drain oil from meat. Serve hot.