Recipe: How to Make a Vietnamese Glaze for Grilled Wild Game

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Rather than marinate the wild meat I’m grilling, I’ll often go with a glaze instead. Part of this penchant for glazes is my inability to plan my meals out any farther than an hour or two ahead. A glaze can be thrown together quickly and added during the cooking the process, eliminating the need for a longer soak. They also give whatever I’m grilling—steaks, chops or skewers—a more flavorful bite than the subtle taste of most marinades.

This particular glaze is one I go to often—both for how easy it comes together and the bright, sweet flavors it imparts. If you like things a little spicier, a squeeze of Sriracha or shake of red pepper flakes kicks things up a notch.

Vietnamese Grilling Glaze

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

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