Chislic, cubed red meat (venison, lamb, deer or game) that's usually deep-fried and salted, is a dish that's unique to South Dakota, and varies slightly in preparation from region to region within the state. Our recipe calls for lamb to be marinated in Worcestershire sauce and chili powder before being fried. Add a savory touch by dipping in garlic salt, and then skewer and demolish with saltines.
Recipe courtesy of Young Sun Huh
Chislic (South Dakota Cubed Meat)
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
6 appetizer servings
Level:
Easy
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
6 appetizer servings
Level:
Easy

Ingredients

  • 1 pound boneless lamb leg, cut into 1-inch cubes
  • 1 1/2 teaspoons Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • Vegetable oil, for frying
  • Serving suggestions: garlic salt, hot sauce and saltine crackers .

Directions

Special equipment: Toothpicks, for serving

Toss together the lamb cubes, Worcestershire sauce, chili powder, salt, garlic powder, onion powder and pepper in a bowl. Marinate in the refrigerator for 1 hour. 

Heat 2 inches of oil in a Dutch oven to 375 degrees F. Fry the marinated lamb cubes in batches to avoid overcrowding the oil. Cook to medium-rare, about 1 minute. The meat will have a dark brown crust and will be tender to the touch. Drain on a paper-towel-lined plate. Skewer the lamb cubes with toothpicks and serve with garlic salt, hot sauce and saltine crackers on the side.

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