David Draper

Pan-Asian Grilling Glaze Recipe for Venison

This particular glaze recipe comes together easily and imparts bright, sweet flavors; if you like your venison a little spicier, add a squeeze of Sriracha or shake of red pepper flakes to kick things up a notch

Print Recipe

Rather than marinating venison or other wild game meat before grilling, I often go with a glaze instead. A glaze can be thrown together quickly and brushed on during the cooking the process, eliminating the need for a longer soak. They also give venison steaks, chops and skewers a more flavorful bite than the subtle taste of most marinades.

Serves: 4
Total time: 10 minutes

Ingredients:

2-3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon fish sauce
1 tablespoon sesame oil
2 garlic cloves, crushed
Generous pinch of dried lemongrass

Directions:

Whisk all ingredients together in a small pot set over low heat until honey is fully incorporated. Remove from heat and let the glaze rest while you prep the meat and preheat the grill.
Place the venison on the grill and brush with glaze. Turn and repeat until the meat is cooked to your preferred temperature.

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