Recipe: Wild Game Shishliki

posted on September 29, 2018
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
shishliki_lead.jpg

It is difficult to confirm the origin of shishliki, a Russian/Doukhobor dish that is best described as pickled, cured meat. Historically, shishliki was made from lamb, and the shanks and lower legs were cut into steakettes and pieces to put in a crockpot with salt, pepper, onions, garlic and lemons.

During war time, Doukhobor soldiers would slaughter a lamb, when possible, and not being able to eat the entire animal, they would preserve it into what is known as shishliki. Leftover lamb was layered in a pot with available ingredients and carried afield until used up. The process is simple to duplicate and adds incredible flavor to meat. Shishliki is always cooked over the coals of a wood fire when done like in the old country, but today you can use a Camp Chef SmokePro to duplicate the wood smoke ascents.

Antelope, deer, moose and elk make great shishliki. Cut round roasts, shanks or even loins into ½-inch steaks for best results. You can make a large batch and freeze and extras for hunting camp.

Ingredients
• 8 lbs venison or antelope
• 4 large lemons
• 4 large yellow onions
• 2 tablespoons ground black pepper
• 4 tablespoons crushed garlic
• ⅓ cup Tender Quick salt
• Pickling spice – 6 x 1 tablespoons amounts tied in a cheese cloth

Directions
1. Slice lemons and onions.
2. Mix pepper, garlic and Tender Quick into meat with your hands, ensuring even distribution on all pieces.
3. Place a layer of lemons and onions on bottom of container (ceramic crock works best). Add 2 bags of pickling spice. Cover with a layer of meat. Continue layering lemons, onions, pickling spice and meat until all the ingredients are used up.
4. Cover container with cheese cloth so it will breathe. Let sit three days in a fridge or cooler with ice, then mix the contents every day for the next four days.
5. Grill over wood coals and serve hot.

Latest

True Shooting Doves
True Shooting Doves

A Shotgun for All Seasons: Savage Renegauge in Argentina

If you want to test a shotgun’s reliability and recoil control, you take it on a high-volume hunt. If you want that trial to more resemble torture than test, you make that a high-volume Argentina dove hunt. Read on to find out how the Savage Renegauge performed.

NRA Names Kyle Lamb as Brand Ambassador for America’s Rifle Challenge

The National Rifle Association of America (NRA) proudly announces Sergeant Major (Ret.) Kyle Lamb as a Brand Ambassador for the NRA America’s Rifle Challenge (ARC), an innovative training and competition program built around the safe and effective use of the AR-15 platform.

#SundayGunday: Banish 46-V2

On this week's #SundayGunday, we're talking about suppressors, specifically the Banish 46-V2, capable of taming nearly every gun in your safe, up to and including the big boys like .338 Lapua.

KelTec Named Official Stage Sponsor for 2025 NRA World Shooting Championship

The National Rifle Association of America (NRA) is proud to announce KelTec as an official sponsor of the 2025 NRA World Shooting Championship, returning to Camp Atterbury, Ind., from September 30 to October 4, 2025.

Thompson/Center Arms Celebrating 60th Anniversary

Thompson/Center Arms is celebrating its 60th anniversary in 2025. Since 1965, T/C Arms has built a legacy rooted in the pioneering spirit of American hunters.

Federal Ammunition Awards 2025 Tom Knapp Memorial Scholarships

Federal Ammunition recently awarded the 2025 Tom Knapp Memorial Scholarships to two 4-H shooting sports teen ambassadors: Lucy Evans from Georgia and John Bruner from Pennsylvania.

Interests



Get the best of American Hunter delivered to your inbox.