As a native South Dakotan who grew up in the “Chislic Belt”, the description of this delicious food is inaccurate. Chislic is cubed mutton skewered and deep fat fried. There are imitators that use beef and even pheasant or venison for the meat, but the original is mutton. Connoisseurs prefer the meat of an old ewe and less common these days include sheep tallow in the cooking fat. Garlic salt and black pepper are the preferred seasoning and saltine crackers and of course beer are necessary accompaniments. Freeman, South Dakota hosts an annual chislic festival that draws thousands. The origins of chislic come from the Russian steppes and were brought to South Dakota by the Germans from Russia group that immigrated in the 19th century and settled in the Dakotas.
braised lamb shank is da bomb!!