Venison Chislic: A South Dakota Delicacy

Ingredients

Half of a backstrap, cubed
Two onions, sliced
Garlic salt
Black pepper
Salt

Half of a backstrap, cubed
Kebab sticks
Cavender’s Greek Seasoning

Also works with

Any big game

How to make it

1

Fried Deer Chislic

  1. Fire up a deep fat fryer to high heat. You’ll want it hot enough that it will “pop” if you flick water at it.
  2. Drop the onions in for about one minute. Raise the basket and drop the cubed meat in for about two minutes. Cook time can vary, but you want a hot exterior with a pink interior.
  3. Remove the onions and chislic from the fryer and place on a plate with a paper towel. Blot dry the meat to remove any excess oil.
  4. Generously apply garlic salt, black pepper and salt. Serve with toothpicks and saltines while still hot.
2

Grilled Deer Chislic

  1. Place chislic on small kabob sticks to where they’re almost touching.
  2. On a hot grill, cook the chislic for about three minutes, or until the sticks start to char. You want the outside to be seared with a pink interior.
  3. Remove from the grill and generously apply Cavender’s. Serve while hot with saltine crackers.

Ingredients

Half of a backstrap, cubed
Two onions, sliced
Garlic salt
Black pepper
Salt

Half of a backstrap, cubed
Kebab sticks
Cavender’s Greek Seasoning

Also works with

Any big game