Chislic
If you've got lots of venison and little time, chislic is a great way to serve it to a crowd.
Servings: 8
Calories: 290kcal
Equipment
- Knife
- Cutting board
- Large flat-bottomed frying pan
- Tongs
- Large plate lined with paper towels
Ingredients
- 2 pounds-ish venison
- 1 tbsp garlic salt
- 1/4 tsp pepper
- 4 c vegetable oil for frying depends on the size of your pan
- 1/2 c flour optional
- Ranch, bleu cheese, hot sauce, etc for dipping
Instructions
- Remove silverskin membrane from the venison, and cube the remaining meat into rough cubes about 1 inch long on each side. Pat dry with paper towels.
- Toss in spices and flour (if using).
- Fill the bottom of a deep fryer or flat-bottomed frying pan with slightly more than an inch of vegetable oil (you want to be able to totally submerge the meat). Heat it on medium high until the temperature reaches 350℉ (use a candy thermometer).
- Line a plate with paper towels to use after the chislic is cooked.
- Drop as much meat as will fit into the oil, making sure they don't touch. After 2 minutes, carefully remove each peace and place onto the lined plate to drain. Repeat until all of the meat is cooked.
- Serve with the sauce of your choice on a toothpick or kebab stick!
Nutrition
Calories: 290kcal
