Anyone know of any good marinade or spices combination for chislic (cut sirloin deep fried) before you deep fry it? Can't find anything on Google or Yahoo.
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Anyone know how to make chislic?
Anyone know of any good marinade or spices combination for chislic (cut sirloin deep fried) before you deep fry it? Can't find anything on Google or Yahoo.
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I would try a Nice burbon marinade...Wiskey,salt,pepper marinade overnight.however here is what i found on the web
Chislic is a little bit of a mystery — it does not show up in any of our food dictionaries or the other reference books we turn to regularly. We’ve found a few recipes, but can’t pinpoint the origin of the dish.
It appears that chislic is simply red meat cut in cubes and deep-fried. The only seasonings are salt and pepper. The information we have implies that it was originally a hunter’s preparation and called for deer, antelope, or other wild game. Other recipes we’ve found specify beef.
Wow, I can't believe I found another person who knows what Chislic is! My boyfriend is from South Dakota and always talks about it!!
Chislic is nothing more than deep-fried meat. Cut venison stew meat into bite-size chunks and marinate for at least an hour in teriyaki sauce. Then simply deep-fry the meat.
Chislic can be served on a plate of butter sauce or your favorite dipping sauce. To make an easy dipping sauce, stir some honey into a bowl of Dijon mustard and add some chopped dill. Add a little horseradish if you want the dipping sauce to have some bite. It also can be served with ketchup or steak sauce. Plate the sauce, top with chislic and you’ve got yourself a great
appetizer.
** I just got a hold of him and he said that when his mom made it she would use:
Salt
Pepper
Garlic Powder
Worsteshire Sauce
A dash of Lawry's
Marinate for a minimum of 1 hour but up to overnight
How To Make Chislic
use Lawry's it's main thing comes in Spice form --- *******NOT SURE!! BUT THEY MAY HAVE OTHER Lawry's PRODUCTS!*********