Big Game Chislic

By: Bow Staff
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Chislic is a very popular in the western United States, possibly because it is super fast to prepare and extremely tasty.  Even's bachelors can successfully create this Big Game Chislic.


1 pound venison (or other elk, moose, etc.) steak or roast
Teriyaki Sauce, Soy Sauce and/or any other favorite marinade
Canola Oil

Begin by cutting the meat into bit-sided chunks.  Next marinate the chunks of meat for at least an hour in the the marinade you choose.  Finally, deep-fry (or pan-fry) the chunks of meat in vegetable or canola oil, you could probably use olive oil as well.  Place on a paper towel to absorb grease and serve with barbecue sauce or your favorite dipping sauce.

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1 Comment on "Big Game Chislic"

Re: Big Game Chislic

Venison originally described meat of any game animal killed by hunting,[2] and was applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus Capra (goats and ibex), such as elk, red deer, fallow deer, roe deer, moose, reindeer/caribou, pronghorn, brown hare, arctic hare, blue hare, wild boar, and ibex but its usage is now almost entirely restricted to the flesh of various species of deer.[

Posted by N/A on 12/13/2012 3:34:34 PM

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