- 1 (2 pound) venison roast
- 1 cup packed brown sugar
- 1/3 cup unsweetened apple juice
- 1/3 cup soy sauce
- 1/2 teaspoon salt
- 3 tablespoons cold water
- 2 tablespoons cornstarch
- 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.
- 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.
03/08/2017
recipepes.com
Slow Cooked Teriyaki Venison, recipe
PT15M
PT1H
5
455 calories
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