RECIPE FOR COOKING DEER MEAT RECIPES

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CHISLIC (SOUTH DAKOTA CUBED MEAT) : RECIPES : COOKING ...



Chislic (South Dakota Cubed Meat) : Recipes : Cooking ... image

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.

Provided by Young Sun Huh

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 appetizer servings

Number Of Ingredients 9

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 .

Steps:

  • 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.

DEER (VENISON) JERKY RECIPE - FOOD.COM



Deer (Venison) Jerky Recipe - Food.com image

Make and share this Deer (Venison) Jerky recipe from Food.com.

Total Time 54 hours

Prep Time 24 hours

Cook Time 3

Yield 6-10 serving(s)

Number Of Ingredients 10

1 lb venison
1 teaspoon liquid smoke
1 tablespoon A.1. Original Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey, i like seagram's 7 (optional)

Steps:

  • Take your meat to the local butcher and have it cut thin.
  • You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
  • Note: meat cut with the grain will be chewy, and against the grain will be tender.
  • Combine everything but the meat in a large bowl and stir well.
  • Marinate meat over night in the refrigerator, then drain.
  • To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
  • To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
  • Turn at least once during drying.
  • They are ready when the jerky bends without breaking.
  • Let cool, seal tight, and refrigerate for long-term storage.

Nutrition Facts : Calories 101, FatContent 1.8, SaturatedFatContent 0.7, CholesterolContent 63.5, SodiumContent 922.8, CarbohydrateContent 1.7, FiberContent 0.2, SugarContent 0.5, ProteinContent 18.5

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