Use this Asian grilling glaze for the meat in a stir fry with peppers and onions. (Photo courtesy of PetersensHunting.com)
By David Draper
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
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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.
David Draper
Editor-in-Chief
An avid hunter and accomplished writer, David Draper has traveled the globe in search of good stories and good food, yet his roots remain firmly planted in the soil of his family's farm on the High Plains of Nebraska. As a young man, his dreams were fueled by daily trips to the original Cabela's retail store, which stood a short four blocks from his childhood home. The ensuing years spent chasing his passions for adventure and the outdoors have taken him from the shores of Africa's Gambia River to Alaska's Brooks Range. He has hunted birds and big-game on five of the seven continents.
A 20-year industry veteran, Draper has worked in communications, writing and editing roles for the biggest names in the industry. In addition to bylines in scores of publications, he also served as the editor for the hunting journals of Dick and Mary Cabela and contributed to several books on the outdoors. Draper is Editor-in-Chief of Petersen's Hunting magazine, where he also writes the Fare Game column covering all aspects of processing and cooking wild game.
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