Venison Chislic Seasoning
(from ksox’s recipe box)
Prep time: 10 minutes
Cook time: 3 minutes
Serves 8 people
Categories: venison
Ingredients
- 1 lb cubed lamb, venison or elk meat
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- oil
Directions
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First, marinate a pound of lamb, cut into cubes, in 2 tsp Worcestershire sauce, the chili powder, salt, garlic powder, onion powder and pepper.
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After you have marinated the lamb for an hour or so, heat some oil up in a skillet or cast iron pan. Fry the cubes in batches so they each get cooked through. Lamb is best medium-rare so it won’t take more than a minute. The meat will be dark brown and will be tender to the touch.
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Skewer the little lamb cubes with toothpicks to serve. Serve with garlic salt, hot sauce and traditional saltine crackers.
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It is often served in the Sioux Falls area seasoned with garlic salt, accompanied with a cold beer and some soda crackers.