By Colin

This recipe comes from our friends at Gauge Wines, just in time for the early whitetail season.

OK. Here’s an easy one. We had this dish the other night, and it lasted maybe eight minutes on the table. Venison backstrap teriyaki skewers: real easy, really good. We don’t have to tell you that backstrap is good anyway you slice it, but here’s a crowd pleaser, for an appetizer, or a main course if you’re generous. You can just buy some teriyaki off the shelf in a jar, or you can make and tailor your own to your liking. Basic teriyaki is soy, wine, and sugar, and there are all kinds of variations after that. Don’t be afraid to try different ingredients. Scallion, cucumber, yellow fruit like mango or pineapple… This list is endless. —Bjorn Larson