_:n9fc722bc9091432faaa6249732641ecdxb12
<http://schema.org/name>
"Fill enough oil in a heavy pot or a deep fryer to be able to submerge the venison -- you&#039;ll be cooking it in batches, so it doesn&#039;t need to be huge. Bring it to 350°F. Set out some paper towels to let the finished chislic drain."
<https://honest-food.net/south-dakota-chislic-recipe/>