Chislic

[2] Chislic may have been introduced into the United States by John Hoellwarth, who immigrated from the Crimea to Hutchinson County, South Dakota, in the 1870s.

[citation needed] They would have brought their common food preparation ideas with them.

Chislic consists of deep-fried cubes of mutton, lamb, beef or venison prepared rare to medium-rare, sprinkled with garlic salt or other seasoned salt, and served with toothpicks.

The dish is typically served hot, accompanied by soda crackers.

[4] Regional variations exist: in Pierre, the meat is battered; in Sioux Falls, it is lightly dusted with flour before deep-frying and may be served with hot sauce;[5] near Watertown, ranch dressing may be served on the side; while Lawry's Seasoned Salt is preferred near Redfield.