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My review
Slow Cooked Teriyaki Venison
KGora
"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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Ingredients
6 h 25 m servings 244 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 244 calories; 2.5 g fat; 30.8 g carbohydrates; 23.9 g protein; 86 mg cholesterol; 783 mg sodium. Full nutrition
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Reviews
Read all reviews 3542 Ratings
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Most helpful positive review
8/17/2009
This is a very very easy and delicious recipe. The only change was that I used apple cider instead of juice and added one thinly sliced onion to the cooker. The gravy is incredible and pairing...
Most helpful critical review
10/13/2010
Just okay. Made with a loin and was much too dry. Gravy was too sweet. Wouldn't recommend.
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8/17/2009
This is a very very easy and delicious recipe. The only change was that I used apple cider instead of juice and added one thinly sliced onion to the cooker. The gravy is incredible and pairing...
11/25/2009
Instead of apple juice, I added a cup of sliced apples and it was fantastic. I also added an extra tablespoon of cold water so the apples wouldn't stick to the bottom of the crock pot. Great Rec...
3/19/2009
Made a very interesting flavor to our meal. Served it with potato dumplings and used the gravy over them. It turnied out nice and tender. I made it according to the directions that were given...
1/3/2010
I've made this 2 times now and it is excellent! Both times the roast came out so tender and shredded with a fork. I did experiment a little the second time because I like mine a little spicy. I ...
9/27/2009
This is a great recipe! I like finding new things to do with venison! I added a little worchester sauce to the recipe. Will definately make again sometime! Thanks for sharing.
4/28/2011
I used apple juice the first time I made this and found it to be too sweet; I now use about 1/2 cup natural (no sugar added) apple sauce. I also sub teriyaki sauce for the soy, and add garlic, ...
6/13/2010
This is a great basic recipe. I make one very similar with the following adaptations: applesauce instead of apple juice, 1/4 cup apple cider vinegar, 1/2 can undiluted frozen orange-pineapple ...
11/13/2012
We really liked the flavor of this recipe. I had to make an adjustment when I found we were out of soy sauce. I used a teriyaki marinade sauce instead. I also cut back the brown sugar to about a...