Slow Cooked Teriyaki Venison
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
39
Spice
43
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Venison (roast)1 cup
Brown Sugar (packed)1 cup
Soy Sauce1 tsp
Salt3 tbsps
Water (cold)2 tbsps
CornstarchDirections:
1
Cut venison roast in half and rub with brown sugar
2
Place roast into a slow cooker and add the apple juice, soy sauce, and salt
3
Cover and cook on Low setting for 6 hours or until meat is tender
4
Remove meat from slow cooker, cover, and let stand for 15 minutes
5
Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer
6
In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined
7
Cover and cook on High until thickened, about 15 minutes
8
Slice meat and serve with gravy