South Dakota'S Own! Venison, Lamb Or Beef Chislic - cooking recipe

Ingredients

1 cup zesty Italian dressing
1 cup French dressing (Dorothy Lynch is best or Dorothy Lynch Salad Dressing)
1 1 lb lamb (remove all fat, cut into 1-2 inch chunks) or 1 lb venison (remove all fat, cut into 1-2 inch chunks)
garlic salt
hot sauce

Preparation

Soak wooden skewers in water for 20 minutes. (quantity depends on size of meat pieces).
Cut meat roast into bite size pieces.
Marinate meat in the Dorothy Lynch and Zesty Italian dressing for 30 minutes to overnight. (the longer the better!).
Drain dressing off meat. Place meat evenly on wooden skewers.
Grill chislic at a high temperature until cooked to desired temperature. (most chislic is cooked to medium rare to medium).
The chislic can also be broiled in the oven or placed in a deep fat fryer. (do not skewer meat if you are preparing it in the fryer).
Serve with garlic salt and hot sauce.