Of all the states that can boast a truly original comfort food, South Dakota may not have popped up on your list. But when polled, my South Dakota friends all named the same comfort food: chislic, or fried cubes of venison. This food is quick and easy to make, with very few ingredients and steps to make it. If you hunt deer or elk, keep this recipe in your back pocket for an easy dish to bring to a cookout or have for dinner.

What is Chislic?

Like many midwestern dishes, chislic has immigrant origins. Also like many other midwestern recipes, this one hails from Germany, though by way of Russia and Turkey. When Catherine the Great of Germany joined the Russian monarchy, she brought one of her favorite treats with a Turkish name: shashlik.

That’s right: chislic is essentially South Dakota shish kebab.

Fried meat on a skewer originated in Turkey, but became popular all over western Europe, and eventually, Russia. Many Germans were enticed to emigrate to Russia in the 1700s. They became known as “Volga Germans” who lived in Russia but still spoke primarily German, practiced German customs, and did not convert to the Russian Orthodox Church. In the 1800s, many of these Volga Germans emigrated to the US, primarily the midwest, bringing their shashlik with them. Originally, shashlik was made using mutton or the more expensive beef, but thanks to the abundance of deer in South Dakota, today, chislic more commonly uses venison. All three meats are acceptable today, though venison is considered the classic.

Tips for Making Chislic

Like most meats, the key to making good chislic is quite simple: don’t overcook it! Like beef, deer and elk can stand to be a bit bloody. If you cook it for too long, however, it turns an unappetizing grey color. As long as the oil reaches 350 degrees Fahrenheit, and you fry all cubes for at least 2 minutes, you should be just fine!

If you have a hunter in your family, chislic is a great way to use up the hundreds of pounds of meat that wild-caught venison or elk can produce. If you don’t have access to wild-caught game, know that store-bought versions are QUITE expensive (RIP to my bank about spending $92 on venison loin for this blog article). There’s no shame in making chislic with some nice mutton or beef.

Note: it is illegal to purchase wild-caught game that has not been officially inspected. Deer carries lots of diseases, y’all.

What Do You Serve with Chislic?

Thanks to the simple origins of the dish, let your imagination run wild when it comes to serving. Saltines and bleu cheese dressing are the traditional way to eat it in South Dakota. Lots of people like to add hot sauce or buffalo sauce for a little kick, and ranch dressing is also not out of the question. Personally, I like a hearty potato dish (baked potato, fries, potato casserole, etc) to make a full meal.

How to Make Chislic