Prep Time: 20 minutes | Cook Time: 4 hours
- 1 1/2 lb venison roast
- 1 cup brown sugar
- 1 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tsp ground ginger
- 1/2 tsp ground black pepper
- 2 garlic cloves, minced
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 2 Tbsp sesame seeds
In a slow cooker add the brown sugar, soy sauce, apple cider vinegar, ground ginger, black pepper and minced garlic. Stir. Add in the venison roast and flip to cover.
Cover and cook on High 1 hour. Reduce to Low and cook 3 hours.
Remove the roast and place on a cutting board. Slice the roast into strips against the grain and cover with aluminum foil.
Meanwhile transfer the sauce into a saucepan and bring to a boil. In a small bowl whisk together the cornstarch and cold water. Whisk the cornstarch slurry into the sauce and bring to a boil. Simmer until thickened. Add in the venison and stir to coat. Place on cooked rice and garnish with sesame seeds.
Make up a batch of steamed rice to serve with this venison.
We love serving this as a weeknight meal.
Have leftover venison?