- southernitalian Sep 9, 2009 12:28 PM
A popular radio show in my hometown had a segment today where people called in to describe a food or recipe very specific to their hometowns. Someone originally from S. Dakota called in to describe something called chislic (sp?). It was small chunks of marinated beef or venison, grilled or deep-fried and served on tooth pics with hot sauce. It was originally invented as a bar food. I can't help but think that this would be really good. Anyone know about it? I'd love to know of any alternative recipes or variations.
Yup. My best friend in college (a native South Dakotan) once dragged me on a mini-road trip across snow-covered Eastern SD in the dead of winter (uphill! both ways!) to a restaurant that specialized in chislic. At the restaurant we went to, the chislic was very tender bits of beef, seasoned somehow, and deep-fried. They were cooked to order, so we ordered ours medium-rare and they were very good, as you would expect crispy browned meat to be. I made a sufficient to-do over them, but I wasn't honestly THAT blown away.
I was told it was introduced in the U.S. by Czech and/or Hungarian immigrants, and it seemed plausible enough.
Incidentally, another friend, upon finding out I'd eaten chislic at last, haughtily pronounced that I HADN'T really eaten it because it had been beef, and "real" chislic is "always" lamb. Eh.
No recipes for you, but thanks for the walk down memory lane! :)
Ah yes, chislic! Back in my hometown in NE Nebraska it was a very common dish served on Husker game day. We always had an abundance of venison so we ate a lot of it. Typically, it was just cubed, deep-fried venison done medium-rare. While it cooled, it was sprinkled with either garlic salt or Lawrys. Many people also like to dip it in ranch dressing (not me, though).
Doesn't everyone deep fry their meat? :) A few more chislic tidbits:
Lamb/Mutton is also popular chislic meat
I have NEVER had grilled chislic, it must be fried to really be chislic in my opinion
Chislic "feeds" are a popular fundraiser for volunteer fire departments and other civic groups. Basically the whole town gathers at the fire station, VFW, Eagles club etc and drinks beer and eats fried meat.
In addition to the hot sauce (usually Tabasco) chislic is served with saltine crackers.
I am a native of SD, and LOVE chislic. When I mentioned making chislic where I now live, no one knew what I was talking about!!! A friend recently gave me some deer meat which will be made into chislic at my next get together. There is no alternative recipe for me, as anything less/more would not make it authentic chislic. Here is my version. Using deer meat (venison), cut into 1-2 inch cubes. Using a deep fat fryer, put in oil and heat until very hot! Alternatively, I have used a heavy bottom pot. Place cubes into oil and fry for 1-2 minutes or until done to your liking. Do not over cook, chislic is made to be eaten medium rare to rare. Over cooking will cause the venison to become very tough and gamey tasting. Remove chislic and drain on a paper towel. While draining sprinkle with garlic salt. I do not use Lowery's, but if you like that better, then use it. If done correctly, your meat will be very tender and tasty. I have never marinated my venison, and know of no one who does. One other thing. Don't overload the fryer, and make sure the meat is separated as it cooks. Enjoy!!!
I live in South Dakota and chislic is my absolute favorite South Dakotan food! I've had it with all kinds of meat, but to truly be a South Dakotan dish, it has to be muttin! I'm going to make it for supper tonight. But I'm wondering what would happen if I baked it instead of frying it... would it get too dry? It's not a very healthy food choice otherwise!
Oh, and we ALWAYS serve it with garlic salt and saltine crackers. YUM!