CHISLIC

CHISLIC

The South Dakota Meat Phenomenon

What the Heck is Chislic???

• Chislic is a dish virtually unknown outside of the beautiful state of South Dakota.

• Chislic is thought to be derived from the German Variation of shashlik, which is a version of the shish kebab.

• Chislic’s arrival in America has been traced to John Hoellwarth, who arrived in South Dakota in the 1870s in Hutchinson County.

Ingredients• Meat!!!• Chislic is simply

cubed red meat.• The kind of meat

varies from lamb or sheep, beef, deer or bison (of course), and even duck or goose!

Cooking Methods• Sometimes the meat is marinated. Anything from

a heavily seasoned Worcestershire based sauce to a combination of Italian and French dressing.

• Chislic is most often deep-fried, but it can also be grilled.

• Most commonly seasoned with any type of salt. • Sometimes served with dipping sauces.• Served either on a skewer or with toothpicks.

Preparation1. Cut meat into bite-size cubes.2. Cook to desired degree of doneness.

Generally, chislic is not overcooked, and served medium to medium rare, you want a warm pink inside.

3. Set on a paper towel to remove grease and cool.

4. Serve and enjoy.

Regional Preferences• In the Pierre area, you will most often get a marinated

meat, dipped in batter and deep-fat fried. – A popular alternative to Rocky Mountains oysters.

• In the Sioux Falls area, chislic is usually deep fried mutton. Often served with salt, soda crackers and hot sauce.

• In the southeastern South Dakota communities of Menno and Freeman, chislic is generally prepared deep-fried. Almost always lamb. Wild game Chislic is also popular. It is traditionally seasoned with garlic salt and eaten with soda crackers.

Any Questions?

Thanks!!!