Chislic

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Chislic is preparation of cubed red meat, fried or grilled, relatively unknown outside of South Dakota. The term, while non-specific to any particular meat or seasoning, generally describes wild game, mutton, or beef, deep-fried and served hot on a skewer or toothpick.

The word and food history is somewhat obscure. Chislic is seldom found, at least in a fashion described as chislic, outside of homes and restaurants in South Dakota. Etymologically, the word bears similarity to schaschlik, a fried dish of German origin, which can be made from beef or liver with peppers and onions. The Russian dish shashlik, made from simmered lamb, has similar pronunciation and ingredients. Chislic may have originated as a derivative of shish kebabs, as the pronunciation of the word bears a close resemblance to other items in the same food family.

A typical chislic preparation can be rather simple:

1. Cube meat into small squares, generally no bigger than a half-inch. This may include any of the following:
   1. Lamb
   2. Beef
   3. Venison
   4. Goose
2. Into a deep-fryer, drop the cubed chunks of meat and cook to desired degree of doneness. Generally, chislic is not overcooked, and served medium rare to medium -- e.g. warm pink inside.
3. After cooking, place the meat on a paper towel and allow to cool slightly. While the meat is cooling, sprinkle with Lowry's Seasoned Salt or garlic salt.
4. Insert toothpicks into the cubes of meat and serve hot.

In the Pierre area if you ask for Chislic you will most often get a marinated meat, dipped in batter and deep fat fried. This local delicacy started showing up in the 1970's at Rocky Mountain Oyster feeds as an alternative for those who did not eat bull testicles, which were also dipped in batter and deep fat fried. The marinates vary and are often family secrets.