Many restaurants and grills in South Dakota offer Chislic as an appetizer. This dish seems to be made differently everywhere, but I’ve never tried a Chislic that I didn’t like. Except maybe beef Chislic, I mean, I like it, but it doesn’t come close to venison or lamb. 

Chislic should be around the size of a quarter and the thickness of your thumb. The finest cuts for venison are backstraps and round roasts since they provide the largest chunks of meat and need the least trimming. It can be served loose or on a stick, much like a lamb.

Any deer camp is guaranteed to love venison Chislic since it’s so easy to make and exceptionally tasty.

What is South Dakota Chislic?

Few people outside of South Dakota are familiar with Chislic, which is often fried lamb or venison on a stick. It’s uncommon elsewhere, but in this 40th state of the union, it’s huge. South Dakota’s favorite dish, according to the area’s leading newspaper. The leading magazine in the area named the state’s southeast “Chislic Circle.” Small-town bars and restaurants around Sioux Falls always have the best Chislic.

The Turkic word shashlik or shashlyk, which is derived from the Turkish word for skewered meats, shish kebab, is thought to be the source of the word Chislic. John Hoellwarth, a Crimean immigrant to Hutchinson County, South Dakota, in the 1870s, is said to have brought Chislic to the United States.

In the 1930s, Chislic finally started to gain in popularity in the region. To this day, there is still debate on who first began selling Chislic in Freeman. Lamb Chislic is typically served with soda crackers after being deep-fried till crispy.

Many people recommend washing it down with a cold beer. Today, you may get your Chislic in many variations, such as marinated or with a dipping sauce.

South Dakota Chaslic Festival

The last Saturday of every July is when Freeman, South Dakota, hosts the South Dakota Chislic Festival.

South Dakotans compete in a judged Chislic contest as part of the Chaslic festival in categories including “Classic Sheep” and “New Age Nosh” in an effort to win bragging rights. A selection of Chislic, meats, sides, sweets, beverages, and craft beers made in South Dakota are available from vendors.

Chislic Recipe

Chislic is a South Dakotan specialty prepared differently in each region of the state from cubed meat (lamb or venison) that is often seasoned and deep-fried. In this recipe, the venison is marinated in Worcestershire sauce before deep-fried.

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4

Ingredients

For the Chislic

• 1 lb venison backstrap (or substitute lamb or beef)

• 2 Tbsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• Canola oil, for frying

• Optional toppings: Parmesan cheese, sliced green onions, crushed red pepper

For the Dipping Sauce

• ⅓ cup mayonnaise

• 1 Tbsp BBQ sauce

Instructions

1. Prep the meat
Cut the venison into bite-sized cubes (about 1-inch pieces).

2. Marinate
In a bowl, combine Worcestershire sauce, garlic powder, salt, and black pepper. Toss the meat until evenly coated. Cover and marinate in the refrigerator for at least 4 hours.

3. Heat the oil
Pour canola oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat to 375°F (190°C). Test by dropping in a small piece of meat — it should sizzle immediately.

4. Fry the chislic
Working in small batches, carefully add 4–5 pieces of meat to the hot oil. Fry for about 1 minute for medium-rare, or slightly longer for more doneness.

5. Drain and season
Use a slotted spoon to transfer the meat to a paper towel-lined plate. While hot, sprinkle with Parmesan cheese, green onion, or red pepper flakes if desired. Repeat until all the meat is cooked.

6. Make the dipping sauce
In a small bowl, stir together mayonnaise and BBQ sauce until smooth.

7. Serve
Serve the hot chislic immediately with dipping sauce on the side.

Tips for Success

• Fry in small batches to keep the oil temperature stable.

• Don’t overcook — the meat should be tender and juicy, not dry.

• Try swapping Worcestershire with soy sauce for a different flavor profile.

Serving & Storage

• Best served fresh and hot.

• Leftovers can be refrigerated for up to 2 days but won’t stay as crisp. Reheat quickly in an air fryer or hot skillet.

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