I went with my instinct. Game meat needs a good soak to tenderize the meat. This old man of a snake--at least 11 years old by the rings in his rattle--would need to be plied with buttermilk for a few days to bring out its flavors, whatever those were. In honor of our snake, we were game to find out.
For a printable version of the recipe, click on the file below it.
Homemade Teriyaki Sauce
- 3 tablespoons rice wine vinegar
- 1 1/2 cups low sodium soy sauce
- 1 cup water
- 2 cups brown sugar
- 1/4 cup sake
- 1 tablespoon ground ginger
- Mix all ingredients in a medium saucepan, and gently heat to a simmer.
- Reduce heat to low, and cook down until the sauce has the consistency of honey.
Vietnamese Dipping Sauce (nuoc cham)
- 1 tablespoon chopped garlic
- 2 tablespoons sugar
- 1/2 teaspoons chili-garlic sauce or finely chopped fresh hot red chilies, or 1 teaspoon dried red chili flakes
- 3 tablespoons fish sauce
- 3 tablespoons water
- 2 tablespoons freshly squeezed lime juice
- Combine the garlic, sugar, and chili-garlic sauce in the bowl of a mortar and mash to a paste. Or place the ingredients on a cutting board, and mash with a fork or the back of a knife.
- Scrape the paste into a small bowl and stir in the fish sauce, water, and lime juice. Stir well to dissolve the sugar.
- Transfer to small bowls for dipping, or cover tightly in a jar and refrigerate for up to a week.