Slow Cooked Teriyaki Venison

Recipe View 5 mins Prepare the Venison: Cut the venison roast in half to ensure even cooking and maximum flavor absorption. Generously rub the entire surface with packed brown sugar. (5 minutes)

Recipe View 2 mins Slow Cook the Roast: Place the sugar-coated roast into a slow cooker. Pour in apple juice, soy sauce, and salt. Cover the slow cooker tightly. (2 minutes)

Recipe View 6 hrs Slow Cooking: Cook on Low setting for approximately 6 hours, or until the roast is incredibly tender and easily pulls apart with a fork.

Recipe View 20 mins Rest and Slice: Carefully transfer the cooked roast to a serving platter. Cover loosely with foil and let rest for 15 minutes. This allows the juices to redistribute, resulting in a more succulent slice. After resting, slice the venison against the grain. (20 minutes)

Recipe View 5 mins Prepare the Teriyaki Glaze: Pour the cooking liquid from the slow cooker through a fine-mesh strainer into a medium bowl to remove any solids. Discard the solids. (5 minutes)

Recipe View 3 mins Thicken the Glaze: Return the strained cooking liquid to the slow cooker. In a small bowl, whisk together cold water and cornstarch until completely smooth and no lumps remain. Slowly drizzle the cornstarch slurry into the cooking liquid while stirring continuously to prevent clumping. (3 minutes)

Recipe View 20 mins Glaze Consistency: Cover the slow cooker and cook on High setting for approximately 15 minutes, or until the glaze has thickened to your desired consistency. Stir occasionally to ensure even thickening. (20 minutes)

Recipe View Serve: Arrange the sliced venison roast on a platter and generously drizzle with the homemade teriyaki glaze. Serve immediately and enjoy!