Slow Cooked Teriyaki Venison recipe

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Ingredients

1 (2 pound) venison roast
1 cup packed brown sugar
⅓ cup unsweetened apple juice
⅓ cup soy sauce
½ teaspoon salt
3 tablespoons cold water
2 tablespoons cornstarch

Nutrition Info

243.7 calories
carbohydrate: 30.8 g
cholesterol: 85.8 mg
fat: 2.5 g
fiber: 0.1 g
protein: 23.9 g
saturatedFat: 1 g
servingSize: -
sodium: 783.3 mg
sugar: 28 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.

  2. Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth, stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.

Recipe Yield

8 servings

Recipe Note

My husband is an avid hunter and venison lover. I never really cared for venison roast until now. This roast is so tender and tasty it will have you coming back for more.

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