By David Draper
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.
Total time: 10 minutes
- 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
- 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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